1⁄4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1⁄4 cup tomato paste
400g jar arrabbiata pasta sauce
400g can cherry tomatoes
1⁄3 cup shredded fresh basil, plus extra leaves, to garnish
375g box pappardelle
Finely grated parmesan, to serve
750g pork and veal mince
1⁄2 cup packaged dried breadcrumbs
1 tblsp Dijon mustard
1⁄2 cup finely grated parmesan
To make meatballs, combine all ingredients in a large bowl. Season with salt and pepper. Mix well. Roll tablespoons of mixture into balls.
Heat 2 tblsps of the oil in a large, deep frying pan over a medium to high heat. Add meatballs in two batches. Cook, turning occasionally, for about 2 to 3 minutes, or until browned all over. Remove from the pan.
Add onion, garlic and remaining oil to pan. Cook, stirring occasionally, over medium heat, until soft. Stir in tomato paste. Add pasta sauce, cherry tomatoes and 1⁄2 cup water. Return meatballs to pan. Bring to boil. Simmer, stirring occasionally, for about 10 to 12 minutes, or until meatballs are cooked through and sauce is thickened slightly. Stir in shredded basil. Season with salt and pepper. Remove from heat.
Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain.
Serve meatballs and sauce over pappardelle. Sprinkle
with parmesan. Garnish with basil leaves.