Italian sausage polpetino & macaroni bake
This is a big dish, but it’ll all get eaten – you can never make too much of this kind of food.
Serves 8 Prep 30 mins Cook 1 hr 20 mins
150ml olive oil 2 large onions, finely chopped 2 garlic cloves, crushed 100g fresh breadcrumbs 50ml milk 500g quality beef mince 500g Italian sausages (about 8),
meat squeezed from the skins good handful chopped parsley 200ml red wine 2 x 400g cans chopped tomatoes 500g pack macaroni
FOR THE WHITE SAUCE
50g butter 50g plain flour 600ml milk 100g grated cheese, such as mature
cheddar or Gruyère
1 Make the white sauce. Melt the butter in a pan, then stir in the flour. Keeping the heat high, whisk in the milk and bring to the boil, whisking until smooth and thickened. Season, then stir in most of the cheese and set aside. Cover the surface with cling film to stop it forming a skin.
2 Heat the oil in a large, heavy-based casserole or frying pan, then add the onions and garlic, a good grind of black pepper and salt. Cook slowly until the onions are soft but not coloured. Take half the mix out and mix with the breadcrumbs and milk in a large bowl. Using a slotted spoon, lift the rest of the onions out of the pan, leaving the oil behind, and set aside.
3 Mix the mince and sausagemeat, parsley and lots of salt and pepper into the breadcrumbs. Mix really well with your hands. Shape into the size of ping-pong balls, then heat the pan again and brown in batches in the leftover onion oil. Remove the final batch, then return the reserved onions to the pan with the wine. Bubble over a high heat, scraping the bottom of the pan, then stir in the tomatoes and meatballs. Bring to a simmer and cook for 5 mins. Can be made up to two days ahead or frozen.
4 Heat oven to 200C/180C fan/gas 6 and boil the macaroni according to pack instructions. Drain well, then mix with the meatball sauce. Tip into the largest ovenproof dish you have. Top with the white sauce (warm it a bit if it is slightly solid), then scatter with the remaining cheese. Bake for 35- 40 mins until golden. PER SERVING 881 kcals, fat 47g, saturates 16g, carbs 77g, sugars 13g, fibre 4g, protein 40g, salt 1.7g