- Philip Munda
30 Minute Meatball Pasta
We recently had a pizza day with my parents and in preparation for that I had made a tomato sauce earlier that morning removed the casing from some pork sausages to make a pork mince topping. We made much more than we needed and so I used our leftovers to put together a really quick but delicious supper.
Time: 30 Minutes
Difficulty: Quick and Easy
500g Pasta (shape of your choice)
500g Pork Sausage
1 Tsp Ground Fennel Seeds
1 Tsp Oregano
1 White Onion
3 Cloves Garlic
1 Tbsp Dried Oregano
1 Tbsp Dried Basil
50g Dried Porcini Mushrooms
50mls Dry White Wine
2 Tins Chopped Tomato
Parmesan and Basil toppings
For the Sauce: Fry the diced onion until translucent then add the crushed garlic cloves and dried herbs.
Fry for 3 minutes and then add diced porcini mushrooms before deglazing with white wine after a further 3 minutes.
Allow the alcohol to cook off and then add the tin tomato allow to simmer on low for 10 minutes before blending with an immersion blender. Simmer on low until thickened to your liking. Season to taste
For the meatballs: Remove the sausages from their casings and mix with ground fennel and oregano with a fork. Scoop tablespoon sized portions of the mixture and roll into balls with your hands.
Add some olive oil to a non stick pan and fry the meatballs till golden on all sides. Once golden add the tomato sauce and allow to cook for 15 minutes. Add pasta water if necessary to thicken the sauce
Cook the pasta according to the package instructions
Grate fresh parmesan on top and add fresh basil too if you would like