250 grams dried penne rigate pasta
800 grams pork mince
2 slices bread
1/3 cup milk
2 cloves garlic, crushed
1 teaspoon finely chopped rosemary
1⁄4 cup chopped parsley 1 egg
2 teaspoons sea salt, freshly ground black pepper
3 tablespoons olive oil
1 x 720ml bottle Italian tomato passata
1 x 400 gram tin Italian tomatoes, roughly chopped
1 teaspoon sugar
150 grams mozzarella broken into pieces
small handful basil leaves grated Parmesan for sprinkling
Cook the pasta in abundant boiling, salted water until al dente, drain and refresh under cold water. Drain again.
Soak the bread in the milk. Preheat the oven to 200°C.
Combine the mince, bread and milk, garlic, herbs, egg and salt and pepper in a large bowl. Beat the ingredients together so they are well mixed, then roll into walnut-sized balls.
Heat the oil in a large oven-proof sauté pan and fry the meatballs until they are golden brown. Remove to a plate. Leaving 1 tablespoon of oil in the pan, add the passata, tomatoes and sugar and simmer for 2 minutes.
Add the cooked pasta to the sauce then the meatballs and gently mix together. Scatter the mozzarella over the top and tuck in the basil leaves. Sprinkle with parmesan, and bake 20 minutes. Serve with crusty bread and a large green salad. Serves 8
Passata: a pulp of skinned, seedless, unflavoured, uncooked tomato either slightly chunky or smooth. Italian passata is readily available in supermarkets