Smoked bacon and mince meatballs in tomato sauce

Serves 4

 

For the meatballs:

2 tablespoons olive oil

1 medium-sized onion, finely chopped

1 fat garlic clove, crushed

1 1/2 teaspoons dried oregano

225g/8oz rindless smoked bacon

750g/1 1/2lb lean minced beef

Finely grated zest 1/2 lemon

75g/3oz fresh white breadcrumbs

1 tablespoon chopped fresh parsley

1 medium egg, beaten

 

For the tomato sauce:

Olive oil, if necessary

A small knob of butter

1 medium onion, finely chopped

1 fat garlic clove, crushed

1 red pepper, stalk and seeds removed and finely chopped

200g/7oz can chopped tomatoes

350g/12oz tomato passata

The leaves from 1 small pot of basil, finely shredded

Salt and fresh ground black pepper

 

1. For the meatballs, heat 1 tablespoon of the olive oil in a small frying pan, add the onion, garlic and oregano and cook over a medium heat for 5-6 minutes until soft. Leave to cool slightly.
2. Put the bacon into a food processor and finely chop using the pulse button. Transfer to a large bowl and add the minced beef, lemon zest, breadcrumbs, parsley and cooked onion mixture and mix together well with your hands. Add the egg, 1/2 teaspoon salt and plenty of black pepper. Shape the mixture into walnut-sized balls using slightly wet hands.
3. Heat another 1 1/2-2 tablespoons of oil in large frying pan. Add the meatballs, a few at a time, and brown all over, then transfer to a flameproof casserole.
4. Add a little more olive oil if necessary to the frying pan and when hot, add the butter, onions, garlic and red pepper and fry gently until softened. Add chopped tomatoes, passata, 1/2 teaspoon of salt and some black pepper.
5. Pour the sauce over meatballs, partly cover and simmer gently for 20 minutes, stirring gently now and then so as not to break up the meatballs. Stir in the basil and serve with some egg tagliatelle or mashed potatoes.

Recipe by Debbie Major