- 600g lean minced Scotch Beef
- 1 small onion, finely chopped
- 2 tbsp fresh breadcrumbs
- 2 tbsp single cream
- 1 egg yolk
- 1 tbsp finely chopped parsley or chives
- Salt and pepper
- 2 tbsp olive oil
- 750g large ripe tomatoes, skinned and coarsely chopped
- 1 large onion, peeled and finely chopped
- 2 cloves garlic, crushed
- 2tbsp olive oil
- 100ml red wine
- 100ml water
- 2 tsp oregano, chopped
- 1 tsp sugar (optional)
- 500g fresh pappardelle (or 300g if dried pasta)
- 1 tbsp finely chopped flat leaf parsley
- A chunk of fresh parmesan to grate
1. In a large bowl mix together all the meatball ingredients except the oil, then with wet hands, roll the mixture into walnut-sized balls. Set aside to chill while you prepare the sauce.
2. Heat a large deep saute pan over a low heat and fry the onions and garlic in the oil until soft and just beginning to brown (6 mins). Add the tomatoes and oregano, stir, then cook a minute more before adding the wine and water. Bring to the boil and reduce the heat and simmer gently for about 15 mins until thick and pulpy. Add a little more water if necessary, then season with salt and pepper and if the sauce is a little sour, add some sugar and taste again until just right for you!
3. While the sauce is simmering fry the meatballs in the oil until brown all over, do this in batches if the pan is not big enough, then remove to a plate with a slotted spoon. Once the sauce is ready add the meatballs to it and stir gently to coat them and simmer very gently (about 10 mins) until cooked through but still a little soft.
4. Bring a large pot of water to the boil and cook the pasta according to the pack instructions then drain and divide between four warm plates. Dress with a little olive oil and parsley and top with some meatballs, plenty of sauce and grated parmesan.