-
1
1. Mix the pork, beef, onion, sage and a generous amount of seasoning very well in a mixing bowl. Shape the mixture into balls and reserve.
-
2
2. Gently heat some olive oil in a large, deep, heavy pan. Add the bacon and mushrooms and fry until bacon is just browning and mushrooms have softened - about 4 or 5 minutes.
-
3
3. Add the tomato puree & garlic and stir well, cooking for a minute or so but ensuring the mixture doesn't burn - you can turn down the heat or add a splash of water if need be.
-
4
4. Add the cans of tomatoes, breaking up if you use the whole plum ones, and bring back to a simmer.
-
5
5. Add the stock.
-
6
6. Stir well, then add the meatballs. Cover the pan and cook for 30 minutes, covered.
-
7
7. If you're using dried oregano rather than fresh, add it here.
-
8
8. Remove the lid and cook for a further 20 minutes or so, reducing until the sauce has thickened to the desired consistency - make the pasta during this time as per packet instructions.
-
9
9. Right at the end, tear the basil and oregano leaves and stir through.
-
10
10. Mix the pasta through the sauce and serve - add a little grated fresh parmesan if you're feeling decadent. Enjoy!
