|
|
|
|
Serves 4. Preparation 15minsIngredients4 tablespoons olive oil 1 medium onion, peeled and finely chopped 1 medium clove garlic, peeled and crushed 70g (3oz) rind less un-smoked streaky bacon, finely chopped 350g (12oz) minced beef 25g (1oz) pitted black olives, finely chopped 2 heaped teaspoons chopped thyme leaves 1 level tablespoon roughly chopped flat-leaf parsley 1 medium egg yolk 1 x 350g jar Sacla' Whole Cherry Tomato and Basil sauce 350g (12oz) pappardelle 3 tablespoons extra virgin olive oil Salt and freshly ground black pepper MethodHeat half of the olive oil in a large non-stick frying pan over a fairly low temperature. Add the onion, garlic and bacon and gently fry for 10 minutes until softened, giving it an occasional stir. Tip into a large mixing bowl and leave to cool. Add the minced beef, olives, thyme, parsley and egg yolk to the bacon mixture and season well. Shape into 20 small balls. Put a large pan of salted water on to boil for the pasta. Using the same frying pan set over a moderate heat, add the rest of the olive oil. Fry the meatballs for 4-5 minutes until lightly browned all over. Drain off any excess fat, and then add the Whole Cherry Tomato sauce Turn the heat down to very low and let everything simmer together for 10 minutes, giving the pan an occasional shake. Cover with a lid if the sauce starts to thicken up too much. Cook the pappardelle for 6 minutes until al-dente, or according to the instructions on the pack, and then drain in a colander. Transfer back into the pan, drizzle on the extra virgin olive oil, toll to coat, and season. Divide the pasta between 4 warmed bowls, spoon on the meatballs and sauce and serve. |
