Linguini with Meatballs

Meatballs in tomato based sauce on pasta

• CuisineItalian
• CategoryBeef
• CourseMains

Ingredients

• Meatballs
• 500 gmsBeef mince
• 1 cupCorn chips (see note at end)
• 50 gmsGarlic, minced
• 50 gmsParmesan cheese, grated
• 100 gmsOnions, diced
• ½ tspChilli flakes
• Pasta sauce
• 100 gmsBacon, chopped
• 100 gmsOnions, diced
• 50 gmsGarlic, minced
• ½ tspChilli flakes
• ½ cupRed wine
• 700 mlTomato passata sauce
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• 400 gmsLinguini
•  
• Salt
• Oil

Preparation

1. Put corn chips in an 180°C oven for 10 minutes and then grind
2. Mix all ingredients for meatballs
3. Shallow fry in oil and put on absorbent towel tissue
4. Fry bacon till slightly crisp
5. Add onion, garlic and chilli flakes and fry till soft
6. Add red wine and simmer for 10 minutes
7. Add tomato passata cooking sauce and simmer for 10 minutes
8. Add the meatballs into the sauce
9. Cook pasta according to instructions on the pack
10. Put pasta on a plate, place a few meatballs and add sauce

I usually add breadcrumbs to meatballs. It makes them a bit crispier. I toast bread in the oven and then grind it. But this time around, on an impulse I did the same thing with some stale corn chips - toast in the oven and grind. The meatballs came out crisp as usual but, according to The Cub, somehow tasted a lot better. I am planning to make this a permanent feature from now on.