Meatballs with Oregano and Mafalde Pasta

Ingredients

200g smoked bacon, chopped small

500g ground beef

500g ground pork

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

Methods

• 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.