SAUCY MEATBALLS WITH BURRATA AND PESTO

1 HOUR 20 MINUTES | SERVES 6 EASY

olive oil 3 tbsp garlic 2 cloves, thinly sliced plum tomatoes 2 x 400g tins tomato purée 1 tbsp chicken stock 300ml sugar (any kind will do) 1 tsp balsamic vinegar 2 tsp butter 50g basil a small bunch, chopped rigatoni 500g burrata 2 whole, torn into chunks fresh pesto 1 tub

MEATBALLS soft white breadcrumbs 100g milk 2 tbsp pork mince 300g beef mince 300g cumberland sausages 200g, skinned onion 1, peeled and grated garlic 1 clove, crushed parmesan finely grated to make 2 tbsp, plus extra to serve flat-leaf parsley finely chopped to make

2 tbsp egg 1

• To make the meatballs, tip the breadcrumbs into a bowl, sprinkle over the milk and toss. Add the rest of the ingredients and seasoning, then use a wooden spoon or clean hands to mix together. Form into 24 small meatballs.

• Heat 2 tbsp of olive oil in a large, deep frying pan. Brown the meatballs all over in batches, scooping out when done. You don’t need to cook them all the way through as they’ll simmer in the sauce later.

• Add the rest of the oil and gently cook the sliced garlic for 2-3 minutes. Tip in the tomatoes and break up with a spoon. Add the tomato purée, stock, sugar and vinegar, bring to a simmer and cook for 30 minutes. Return the meatballs, put on a lid and cook for 15 minutes. Stir in the butter and basil.

• Cook the rigatoni following pack instructions. Spoon the pasta into warm bowls with the meatballs and sauce, and top with some burrata, pesto and more parmesan, if you like. PER SERVING 966 KCALS | FAT 52.5G SATURATES 20.3G | CARBS 73.5G | SUGARS 10.8G FIBRE 8.2G | PROTEIN 45.8G | SALT 2.1G