What happened to the Rishi Sunak I knew at school?
200g beef mince
200g pork mince
75g parmesan, grated
1 egg, beaten
For the tomato sauce
1 tin plum tomatoes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
½ onion, peeled
4 cloves of garlic, peeled
Salt, to taste
300g spaghetti
Olive oil, for frying
Makes: Serves 4
Takes: 40 minutes
Bakes: No time at all
Using your hands, mix the two meats together with the parmesan, egg, a little salt and a generous amount of pepper. Form into small balls, about 20-24, place on a tray, and refrigerate to firm up.
Meanwhile, make the tomato sauce. Put all the sauce ingredients in a medium-sized pan. Squish the plum tomatoes against the side of the pan with a spatula. Bring up to a gentle simmer, and cook for half an hour to an hour – however long you have. Use a stick blender to blend the sauce with the onion and garlic cloves. Season to taste.
Remove the meatballs from the fridge, and heat a frying pan to medium heat and add a little olive oil. Fry the meatballs until golden-brown on all sides. Pop a lid on the saucepan, lower the heat, and continue cooking the meatballs until completely cooked through.
While the meatballs are cooking through, cook the pasta according to the packet instructions.
Toss the spaghetti and meatballs through the tomato sauce, and divide between four plates. Grind black pepper and grate a little extra parmesan over the top, and serve immediately.
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