• Penne with veal and Parmesan meatballs is a step up from traditional spaghetti and meatballs. These sophisticated flavours give a whole new appeal to a traditional combination of pasta and meat.

    Cook’s tip: The sauce can be made the night before and refrigerated.

    Penne with veal and Parmesan meatballs

    Serves: 4
    Cooking Time: 1 hr 20 mins

    Ingredients

    • Meatballs

    • 2 slices stale bread, crusts removed
    • 100ml milk
    • 500g veal mince
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 1 large egg, lightly beaten
    • 60ml (¼ cup) Parmesan, freshly grated
    • 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
    • salt and freshly ground black pepper, to taste
    • flour, for dusting
    • Sauce

    • 20ml (4 tsp) butter
    • 30ml (2 tbsp) olive oil
    • 2 x 410g tins whole peeled tomatoes, puréed
    • salt and freshly ground black pepper, to taste
    • 100g fresh basil leaves
    • 500g penne
    • Parmesan, freshly grated, to serve

    Instructions

    1

    To make the meatballs, soak the bread in the milk for a few minutes, then squeeze and discard the excess liquid.

    2

    Place the soaked bread in a mixing bowl with the rest of the meatball ingredients and knead until well combined.

    3

    Roll the mince mixture into small balls, coat with flour and refrigerate for 30 minutes.

    4

    For the sauce, melt the butter and oil in a saucepan and add the tomatoes. Simmer, stirring occasionally, for about 30 minutes. Season and add the basil. Gently drop in the meatballs, cover the pan and cook for a further 30 minutes, adding water only if necessary.

    5

    Cook the penne in plenty of boiling salted water until al dente and drain.

    6

    Transfer the pasta to a serving dish, pour over the sauce, toss to combine and serve hot, sprinkled with Parmesan.

    Notes

    To drink: Dalla Cia Giorgio 2006, a classic red blend with a spicy, elegant structure and soft tannins.

     

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