Meatballs with Oregano and Mafalde Pasta
I’ve recommended Mafadle pasta for this. Mafadle also known as Reginette, Mafalda or Mafaldine, is a type of ribbon-shaped pasta. It is flat and wide, with wavy edges on both sides. We produce three sizes, but have used the medium size here. Another option would be a wide ribbon style pasta like Papadelle, but prefer to keep this sauce lighter and the wavy edges help hold the sauce.
For the meatballs (this will produce extra that can be frozen for later)
200g smoked bacon, chopped small
4 garlic cloves
1 cup dried breadcrumbs
4 tablespoons milk
1 teaspoon ground coriander
1/2 teaspoon chili flakes
1/2 teaspoon hot smoked Spanish paprika
4 tsp chopped fresh Oregano
2 tsp Lemon zest
2 tsp salt
1 tsp Black pepper
For the sauce
Splash of white wine
4 large Tomatoes, chopped
1 onions, finely chopped
3 garlic cloves, thinly sliced
1 tsp balsamic vinegar
Salt & Pepper
4 sprigs Fresh Oregano
200g Fresh Mafadle Pasta
How to cook
Mix the meats together with the seasoning, milk and breadcrumbs. Let this rest for a while in the fridge for the flavours to develop and then roll into small balls.
In an extra large pan gently saute the meatballs until golden all over. Remove from the pan and add the onions and garlic, using the fat from the meatballs to cook them. Add the tomatoes and cook for 5 minutes before adding the wine. Reduce down then add the passata. Bring to the boil, season, then add the meatballs. Cover the pan with a lid and slowly cook for 20 minutes. Once done, season well and add a little pasta water to the sauce if it’s a little too thick.
When ready, bring a large pan of salted water to the boil and add your pasta (fresh mafadle usually takes about 4 minutes).
Once the pasta is done, remove from the water, and in a large pan mix in with the meatballs and sauce and a splash of the pasta cooking water.
Serve into your dishes and grate some Parmesan or Pecorino over the top and a few twists from a pepper mill.
Recipe by Joe Sloane