(Meatballs in rich tomato sauce)
1 large onion, finely chopped
5 tbsp olive oil
salt and freshly ground pepper
3 slices streaky bacon, chopped (ek gebruik meer)
50g/1¾oz fresh white breadcrumbs
handful parsley (or whatever herbs you prefer – oregano, thyme and
sage all work well), chopped
250g/9oz beef mince
250g/9oz pork mince
1 free-range egg yolk
50ml/2fl oz red wine
3 large tomatoes, roughly chopped
1 x 400g/14oz tin chopped tomatoes
500g/1lb 2oz pappardelle pasta
grated cheese, to serve (hard cheeses such as parmesan, pecorino
and mature cheddar work well)
1. Heat the olive oil a heavy-based casserole or large saucepan set
over a low heat. Add the onion and season generously with salt and
freshly ground black pepper. Increase the heat to medium and add
the bacon. Cook until the onions are soft and translucent (do not
2. Add the breadcrumbs and a generous handful of herbs to the pan.
Stir and then remove half of the mixture and set aside in a bowl to
use in the sauce later. Transfer the remaining mixture to a blender.
3. Add the minced beef and pork to the mixture and pulse to form a
paste. Stir in the egg yolk to combine. Use your hands to mould the
mixture into small balls about the size of ping pong balls.
4. Put the meatballs in the casserole and fry until brown (nie gaar, dit moet nog in sous ook kook later)
Remove from the pan and set aside.
5. Add the reserved onion and bacon mixture to the pan. Deglaze by
adding the red wine and scraping all the bits off the bottom of the
pan. When the wine is boiling, add the chopped fresh tomatoes,
keeping the heat high. Continue to cook, stirring all the time until they
start to break down. Add the tinned tomatoes and a tin full of water.(ek het nie water bygegooi)
Bring back to the boil.
6. Taste to check the seasoning and cook for a further five minutes.
Return the meatballs to the pan and bring to the boil, then lower the
heat and simmer for 15 minutes. (5 minute is genoeg, anders word die meatballs te gaar)
7. Meanwhile, cook the pasta according to packet instructions.
8. To serve, mix the meatballs and pasta together with grated cheese,
or keep separate if you prefer.
JOHN TORODE MASTERCHEF