Delicious UK - (02)February 2020

NEXTMONTH

Whywecan’tgetenough

of hot cross buns

30 deliciousmagazine.co.uk

Oven-bakedmeatballs

withpolentaand

tomatosauce

SERVES6.HANDS-ONTIME 40 MIN,

OVEN TIME 40 MIN, PLUS RESTING

MAKE

AHEAD

Makethemeatballs

andsauceupto2 days

aheadoftime.Keep

coveredandchilled separately

in the fridge.

FORTHEMEATBALLS

• 70gbreadcrumbs (made from
  stalebread)


• 125mlmilk


• 1kg10%fatBritish free-range
  porkmince


• 160gparmesan, coarsely
  grated


• ½ pack fresh thyme leaves

FORTHESAUCE

• 100gbutter,chopped


• 4 tbspextra-virgin
  oliveoil


• 2 onions,finelychopped


• 5 garliccloves,crushed


• 140gtomatopurée


• 185mldrywhitewine


• 400gtincherrytomatoes


• 750mlchickenstock


• 2 freshrosemary sprigs,
  leaves picked

FORTHEPOLENTA

• 170ginstantpolenta


• 50gcooking mozzarella,
  grated


• Smallhandfulfresh oregano
  leaves to serve

YOU’LLALSONEED...

• 31cmx 20cmx 7cm deep
  roasting tin

1 Putthebreadcrumbsandmilk

ina bowlandleavetosoakfor

5 minutes.Drain,squeezingoutas

muchliquidaspossible,thenmix

thecrumbsina bowlwiththepork

mince,100goftheparmesanand

thethyme.Seasonwithsaltand

blackpepperandmixwell.Shape

into 12 largemeatballsandchill

until needed (see Make Ahead).

2 Forthesauce,putthebutter

andoilina saucepansetovera

lowheat.Whenthebutterhas

melted,addtheonionsandgarlic

andcook,stirring,for 10 minutes

oruntiltheonionshavesoftened.

Addthetomatopuréeandcook,

stirring,for1 minute.Addthe

wineandincreasetheheatto

medium.Simmerfor3 minutes

oruntilreducedbyhalf.Addthe

tomatoes,stockandrosemary.

Tasteandadjusttheseasoning,

thensimmerfor 20 minutesor

untilthesauceisslightly reduced

(seeMakeAhead).

3 Heattheovento200°C/

180°Cfan/gas6.Sprinklethe

polentaevenlyoverthebaseof

theroastingtin,scatteroverthe

remaining60gparmesan,pour

overhalfthetomato sauce and

stirtocombine.

4 Arrangethemeatballsontop

ofthepolenta,thenpouroverthe

remainingsauce,scatterwith

mozzarellaandbakefor 40

minutesoruntilthemeatballs

aregoldenandcookedthrough

andthesaucehasthickenedand

reduced.Setasidetorestfor

10 minutestoallowthepolenta

tosoakupthesauce,thenscatter

overthefreshoreganotoserve.

PERSERVING864kcals,44.7gfat

(21.6gsaturated),65.9gprotein,

41.7gcarbs(10.9gsugars), 1.8g

salt, 4.4g fibre

Porkribragù with

tagliatelle

SERVES4-6.HANDS-ONTIME

40 MIN,SIMMERING TIME 3½ HOURS,

PLUS RESTING

MAKE

AHEAD

Oncetheragùiscooked

andcooled,putit ina

freezerproofcontainer,

coverandfreezeforuptoa

month.Defrosttheragùinthe

fridgeovernightandreheat

until piping hot to serve.

• 2½tbspextra-virginoliveoil


• 1kgBritishfree-range pork
  spareribracks


• 2 onions,finelychopped


• 10 garliccloves,finelychopped


• 2 tbspfennelseeds,lightly
  crushedina pestleandmortar


• 2 x 700mljarstomatopassata


• 500mlchickenstock


• 750g fresh tagliatelle

1 Fortheragù,heattheoilina

largesaucepan(onewitha lid)

overa medium-highheat.

Seasontheribswithsaltanda

grindingofpepper,addtothepan

andbrownfor5 minutesoneach

side.Removetheribsfromthe

panandsetasideona lipped

bakingsheetorplate.

2 Addtheonions,garlicand

fennelseedstothepanandcook

for5 minutesoruntilsoftened.

Addthepassataandstock,then

returntheribsandanyresting

juicestothepan.Bringtothe

boil,reducetheheattolowand

coverwitha lid.Cook,stirring

occasionally,for3 hoursoruntil

theribsaretender.Removethe

lidandsimmerfor 30 minutes.

Season,thenpullthemeataway

fromthebones.Discardthe

bonesandanyconnectivetissue

andreturnthemeatto the sauce

(seeMakeAhead).

3 Cookthepastaaccordingtothe

packinstructions,drainwell,

thentossthepasta with the ragù

andserve.

PERSERVING(FOR6)671kcal s,

17.7gfat(4.9gsaturated),37.5g

protein,85.3gcarbs(15.7g

sugars), 0.8g salt, 9.9g fibre