Stranger Foods

Melting meatball macaroni

Serves 6 | Prep 20 mins | Cook 30 mins

This recipe has all the elements of comfort food: beef and pork meatballs with an oozing cheesy filling, a rich tomato sauce and pasta

Ingredients

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Heat oven to 180°C/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for .
Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can - it'll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about ). Stir in the garlic and cook for more, then add the tomato puree, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for . Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for .
Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.
Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for until the cheese and meatballs are golden. Serve with crusty bread, if you like.