The ultimate comfort food and the perfect dish for getting ahead and reheating in the oven when needed. A delicious family meal that is equally indulgent for a special occasion. Want to save time? Use ready-prepared meatballs for a speedy option.
Serves 6
Preparation time: 15 minutes
Cooking time: 35 minutes
Ingredients:
Meatballs
500g pork mince
- 1⁄2 tsp fennel seeds
- Pinch of smoked paprika
- Salt and black pepper
- Olive oil for drizzling
Tomato Sauce
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp tomato puree
- 900ml passata
- 1 tsp caster sugar
- Salt and black pepper
Pasta
- 350g macaroni or other pasta shape
- 250g mozzarella cheese, grated
- Heat oven to 200C/180C fan/gas mark 6.
- Place the pork mince in a bowl with the fennel seeds and paprika, and season with a little salt and pepper. Mix to combine then divide and shape the mixture into walnut-sized meatballs.
- Place the meatballs on a greased baking tray and drizzle with a little olive oil. Bake in the oven for 10-15 minutes until lightly golden. Turn halfway through cooking.
- To make the sauce, heat the olive oil in a large shallow casserole dish and sauté the onion and garlic for 2-3 minutes. Add the tomato puree, passata, sugar and season with salt and black pepper. Simmer gently for 10 minutes.
- Meanwhile, cook the pasta in a pan of boiling water according to packet instructions, then drain, reserving some water. Tip the pasta into the tomato sauce with the meatballs. Add a little of the reserved water to thin the sauce if needed. Scatter over the cheese and place the casserole dish back in the oven for 15-20 minutes, until the cheese has melted and the sauce is bubbling.
