Pasta with mince balls Just like Nonna used to make FOOD EXTRA A British classic from Hairy Bikers
IF we’re going to start cooking together, I must share with you my family’s all-time favourite – pasta with mince balls.
I’ve been making these since I was a girl helping my Nonna; now my grandchildren help me make the same meal. The smells while they’re cooking are divine, the licked plates and Nonna – “Can I have some more?” – a joy.
It is really quick and cheap to make, but best of all it tastes brilliant.
For the mince balls
200g lean minced beef
3tbsp breadcrumbs (whizz some old bread in a blender)
1tbsp grated parmesan cheese (optional)
1tbsp finely chopped parsley
1 small onion, finely grated
Sea salt and black pepper
Put all the ingredients in a bowl, mix well then roll into eight to 10 small balls.
1 clove garlic, peeled 1 small dried chilli or pinch chilli flakes
1 large onion, finely chopped
1 fresh bay leaf
3 x 400g tins tomatoes, whizzed in a blender
Sea salt and black pepper A few sprigs fresh basil
Start the sugo by warming the oil in a shallow saucepan.
Add the garlic and chilli, sautéing for a few minutes to flavour the oil.
Add the onion, stir it around in the oil. Add the fresh bay leaf and with the lid on, leaving it on a low heat for four to five minutes to soften without burning.
Raise the heat a little and add the mince balls a few at a time, turning them in the oil to brown them. Remove and leave aside.
When the mince balls are all