Saturday, April 9, 2011

Penne Pasta with Meatballs

This is definitely a time consuming meal but it always pays off when its done from scratch.  The trick to this meatballs are to keep them small.

Source: Nigella Bites


1 lb ground meat
2 tsp Italian seasoning
2 tbsp bread crumbs
1 egg
2 cloves garlic, minced
salt and pepper

Just put everything in a large bowl and the using your hands mix to combine before shaping into small balls. Place the meatballs on a plate and cover with a plastic liner and leave it in the refrigerator.

Tomato Sauce
1 onion
2 cloves garlic, minced
1 tsp dried oregano
1 tbsp butter
1 tbsp olive oil
24 oz canned tomatoes in puree
3/4 cup water
pinch of sugar
salt and pepper
1/3 cup plus 1 tbsp milk

1 lb Penne pasta, cook as per direction at the back of the box

  • Put the onion, garlic and oregano in a food processor and blitz to a pulp.
  • Heat the oil and butter in a wide pan, then scrape the onion garlic mixture into it and saute for about 10 minutes. Add tomatoes and 3/4 cup water to the pan with a pinch of sugar and some salt, pepper. The tomato sauce will appear thin at this moment, it will thicken a little later.
  • Stir in the milk and drop the meatballs in. Dont stir the pan as you want the meatballs to turn from pink to brown and not break them. Cook for about 20 minutes with lid partially covering it. 
  • At the end of cooking time check seasoning. Add the cooked pasta and stir to combine.

Garnish : Sprinkle of grated Parmesan cheese

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