A quick and easy pasta recipe, whereby each component can be made and frozen to be used at a later date.

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Ingredients (serves 4)

  • PENNE PASTA
  • 300 grams penne pasta (made with the Phillips Pasta and Noodle Maker)
  • MEATBALLS
  • 500 grams beef mince
  • 2 eggs - slightly beaten
  • 1 1/4 cups grated parmesan cheese
  • 1 1/4 cups fine breadcrumbs
  • 1 1/4 cups water
  • 1 crushed garlic clove
  • 1 tbsp chopped parsley
  • salt & pepper to taste
  • TOMATO SAUCE
  • 720ml passata sauce
  • 1 onion
  • 1 crushed garlic clove
  • 2 tbsp olive oil
  • 1 tbsp mixed Italian herbs- (parsley, oregano, basil)
  • 2 tbsp red wine
  • salt & pepper to taste
  • grated parmesan to serve

Method

  1. In a large bowl, mix the beef mince, eggs, grated cheese, breadcrumbs, crushed garlic, herbs and water. Taste and season with salt and pepper. Once mixed well, roll into golf ball size balls, put on a tray and leave in the fridge until you need it.
  2. For the sauce- Sauté the onion and garlic in olive oil until lightly brown.
  3. Add some red wine and allow to cook off a little.
  4. Add as many meatballs as you need and gently fry until brown.
  5. Add the passata sauce, herbs, salt and pepper to taste.
  6. Allow to cook for at least 30 mins.
  7. While the sauce is cooking, in another pot of salted boiling water, cook the penne pasta till al dente.
  8. Drain the pasta, toss in the tomato sauce, serve in bowls with meatballs and finished with grated parmesan.

Notes... This is my mum’s recipe and now I am making it for my boys. There are 4 basic steps. Make the sauce, make the pasta, make the meatballs, then put it all together. When each step is done, it is quite easy to complete! Also with the extra meatballs freeze them ready for another meal.
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