Readers Digest UK - December 2021

DECEMBER 2021 • 117

INGREDIENTS:

Serves 4

FOR THE MEATBALLS

• 2 tbsp olive oil


• 5 slices of white or brown
  bread, crusts discarded


• 200ml milk (whatever you
  have in the fridge is fine)


• 500g minced pork


• 250g minced beef


• 2 tbsp finely chopped
  flat leaf parsley leaves


• 1 large garlic clove, crushed


• 70g pecorino cheese,
  finely grated


• 1 egg


• 500g fresh egg tagliatelle
  or fettuccine pasta


• fine sea salt and freshly
  ground black pepper
  FOR THE SAUCE


• 6 tbsp olive oil


• 1 large garlic clove, crushed


• 3 x 400g cans of
  chopped tomatoes


• 8 large basil leaves, torn in half


• 2 mozzarella balls (125g each),
  drained, cut into small cubes
  and refrigerated

FOOD

Extracted from Gino’s Italian

Family Adventure: Easy

Recipes the Whole Family

Will Love by Gino D’Acampo

(published by Bloomsbury)

fry for 15 minutes, gently turning regularly using 2

tablespoons, ensuring they are browned all over

(set aside the remaining 2 meatballs for the sauce).

Switch off the heat and gently transfer the cooked

meatballs one by one to a large plate, leaving the oil

and juices in the saucepan.

5. Place the same saucepan back over a medium
   heat and add the remaining 2 raw meatballs. Add
   the crushed garlic, and, using a wooden spoon,
   break the meatballs into small pieces and fry in the
   sizzling oil for 4 minutes. Pour in the chopped
   tomatoes, torn basil leaves, 2 tsp salt and ½ tsp
   pepper. Fill one can with hot water and pour it into
   the saucepan. Stir, then simmer for 10 minutes,
   stirring occasionally and making sure you scrape
   the base of the pan for any caramelised bits.


6. Reduce the heat to a minimum and carefully
   place the whole meatballs in the sauce, pouring in
   any juices left on the plate. Gently stir, making sure
   the meatballs are completely covered in sauce.
   Cook for 2 hours, stirring occasionally, always
   gently, so you don’t break the meatballs. Switch off
   the heat.


7. Fill a large saucepan with 4 litres of water and
   1 tbsp salt and bring to the boil. Add the pasta and
   cook until al dente, normally 1 minute less than
   instructed on the packet. Meanwhile, carefully
   remove the meatballs from the sauce and keep warm
   (if serving with rice, you don’t need to remove the
   meatballs, you can just spoon them on the rice).


8. Drain the pasta and tip into the sauce. Stir for
   about 20 seconds, ensuring the pasta is well coated.
   Divide the pasta and meatballs between 4 warmed
   plates, with the sauce, and sprinkle over the
   PH mozzarella. Enjoy!

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