Servings: 6
Ingredients
500g beef mince from Hudson Meats
1 pack of linguine from Hudson Meats
1 jar of Peter Watsons pasta sauce from Hudson Meats
1 cup of beef stock
200g ricotta
100g grana padano
100g bread crumbs
2 eggs
½ small onion finely chopped
6 cloves of garlic finely chopped
2 tbsp olive oil
¼ tbsp red chilli flakes
1 tbsp dried oregano
1 tbsp finely chopped parsley
2 tbsp freshly chopped basil
1 tsp salt and pepper
Method
- Pre-heat oven to 200C and line a baking tray
- Add 1 tbsp olive oil to a pan and sauté onion and half of the garlic until softened.
- Once cool add to a large mixing bowl. Add mince, ricotta, grana padano, eggs, breadcrumbs with parsley, and mix until combined well. Season with half salt and pepper
- Shape into evenly sized meatballs and lay on a lined baking tray.
- Bake for 10 -15 minutes until browned.
- Boil linguine according to instructions on the packet.
- Add remaining olive oil to a pan and sauté garlic and chilli flakes. Once fragrant, add the pasta sauce and stock. Reduce heat to medium low. Bring to a simmer until the sauce thickens.
- Add basil and cooked meatballs to the pan. Spoon sauce to coat. Cook for 10 minutes.
- Serve meatballs with sauce over linguine.