Meatballs With Penne - cooking recipe

Ingredients

2-3 tbsp olive oil
2 None garlic cloves, thinly sliced
2 cans (400g each) chopped tomatoes
4 tbsp red wine
1 None onion, peeled and grated
20 g Parmesan, grated, plus shavings to serve
3 tbsp chopped fresh parsley
500 g lean minced beef
Pinch None chilli flakes
1 None medium egg yolk
25 g breadcrumbs
300 g penne
2 tbsp sliced basil leaves, to serve

Preparation

Heat 1 tbsp oil in a large saucepan over medium heat. Add the garlic and cook for 1-2 mins, then add the tomatoes and wine. Bring to a boil, then reduce heat and simmer for 15 mins until the sauce has thickened.
Meanwhile, mix together the ground beef, onion, breadcrumbs, parsley, Parmesan, pepper flakes and egg yolk. With wet hands, form the mixture into 24 small meatballs. Heat the remaining 1 tbsp oil in a large skillet over medium-high heat. Add the meatballs and brown for 5-6 mins, turning often. Add the meatballs to the sauce and gently simmer for 10-12 mins until cooked through.
Cook the pasta according to the package directions; drain well. Mix the pasta into the sauce and warm through. Serve sprinkled with Parmesan shavings and sliced basil.