Penne With Meatballs And Tomato Sauce - cooking recipe

Ingredients

3 tbsp sunflower oil
3 None shallots, finely diced
3 None garlic cloves, finely diced
1 tbsp tomato puree
500 g pack passata
100 ml vegetable stock
Pinch None caster sugar
300 g penne
400 g mixed beef and pork mince
1 None medium egg
1 tbsp breadcrumbs
3 tbsp finely chopped mixed herbs
125 g mozzarella, finely diced

Preparation

Heat 1 tbsp oil in a saucepan over medium heat, add the shallots and garlic and cook for 2-3 mins. Stir in the tomato paste and cook, stirring, for 1-2 mins. Add the tomato puree and broth, then stir in the sugar and season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20-25 mins.
Meanwhile, cook the pasta according to the package directions until tender.
Place the ground beef, egg, most of the parsley and the breadcrumbs in a bowl. Season with salt and pepper, then knead together until smooth. Form the mixture into 24 small meatballs. Heat the remaining 2 tbsp oil in a large skillet over medium heat, add the meatballs and cook for 10-12 mins until browned on all sides and cooked through.
Drain the pasta, then mix with the sauce and meatballs. Divide among four bowls, sprinkle with the mozzarella and remaining parsley and serve.