From the Kitchen
What you'll need:
- 50gms Butter
- 800gms Beef meatballs
- 150gms Diced onion
- 20gms Grated garlic
- 50gms Diced carrot
- 50gms Diced leeks
- 50gms Diced celery
- 30ml White wine vinegar
- 30gms Demerara sugar
- 150gms Chopped sun-blushed tomatoes
- 700gms Chopped tomatoes
- 200gms Tomato purée
- 200ml Water
- 60gms Mascarpone cheese
- 100ml Double cream
- 850gms Cooked penne pasta
- 40gms Freshly chopped basil
- Handful of fresh grated Parmesan
Method:
- Melt the butter in a hot pan. Add the meatballs and brown on all sides. Remove the meatballs and roast in the oven for 12 mins at 180 °c.
- Add the vegetables to the same pan and sweat for 8-10 mins.
- When the vegetables are softened, add the sugar and vinegar and cook for 1 min.
- Add the sun-blushed tomatoes, chopped tomatoes, tomato purée and water and simmer for a further 5 mins.
- Add the mascarpone and cream then season to taste.
- Warm the pasta in the sauce and then add the cooked meatballs.
- Serve with freshly chopped basil and finished with grated Parmesan