Pasta with meatballs in creamy tomato sauce
An easy pasta dish the whole family will enjoy — meatballs in a creamy tomato sauce.
Servings 4 servings
Calories 1081kcal
Ingredients
Creamy tomato sauce
- 150 g pancetta (or bacon), cut into small cubes
- 1 large onion, finely chopped
- 3 cloves garlic, grated or crushed
- 2 tbsp tomato purée
- 1 tin chopped tomatoes
- 100 ml stock
- 250 ml whipping cream (38% fat) or cooking cream
- 5 sprigs basil, leaves only - finely chopped
- 80 g parmesan, finely grated
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp mild chilli powder
- Salt and freshly ground pepper
- Oil
Meatballs
- 300 g beef mince
- 300 g pork mince (can be replaced with beef mince)
- 1 onion, finely chopped
- 1-2 cloves garlic, grated or crushed
- 1 egg
- 2 tbsp breadcrumbs
- Salt and freshly ground pepper
- Plain flour for rolling the meatballs in
- Rapeseed oil
To serve
- 400 g Spaghetti or other pasta
- Finely grated parmesan, to top
- Chopped basil or parsley, to top
Instructions
Meatballs
- Put both kinds of mince, the egg, onion, garlic and breadcrumbs in a bowl. Season with salt and freshly ground pepper and mix the meat mixture well until combined.
- Shape the mixture into small meatballs and roll them in the flour – just a thin coating.
- Fry the meatballs over a medium heat in a generous glug of oil. They only need browning, as they finish cooking in the sauce. Transfer them to a plate as they are done.
- Wipe any burnt bits out of the pan, and use the same pan to make the sauce.
Creamy tomato sauce
- Fry the pancetta in the pan until golden and crisp. If the pan looks dry, just add a little oil.
- Add the onion and garlic and cook them with the pancetta until soft and translucent.
- Add the tomato purée and let it cook for a couple of minutes.
- Pour in the chopped tomatoes along with the cream, chopped basil, stock, parmesan, dried herbs and chilli powder, and heat through.
- Return the meatballs to the sauce and let them finish cooking in the sauce over a medium heat for about 10-15 minutes.
- Meanwhile, cook the pasta until al dente and drain it. If you like, keep back a ladleful of the cooking water to adjust the consistency of the sauce.
- Season the tomato sauce to taste with salt and freshly ground pepper, and toss the pasta in the sauce.
- Serve topped with finely grated parmesan and a scattering of fresh parsley or basil.
Nutrition
Calories: 1081kcal | Carbohydrates: 88g | Protein: 49g | Fat: 58g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 219mg | Sodium: 663mg | Potassium: 920mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1462IU | Vitamin C: 7mg | Calcium: 355mg | Iron: 5mg