Categories
 20Mins Prep Time |
 30 Mins Cook Time |
 Skill Level |
people
Ingredients
- 300 grams Pork mince
- 400 grams Beef Mince
- 1 teaspoon Fennel seeds
- 1 teaspoon Chilli Flakes
- 2 teaspoons Dried Oregano
- 200 grams Mozzarella
- 2 tablespoons olive oil
- 1 Onion
- 4 Garlic Cloves Crushed
- 2 teaspoons Tomato Puree
- 50 millilitres red wine
- 400 grams Chopped tomatoes
- 500 milliliters Passata
- 3 Bay Leaves
- 2 teaspoon Golden caster sugar
- 400 grams macaroni
Cooking Instructions
- Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.
- Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can – it’ll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins). Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins. Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.
- Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.
- Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.