Ingredients
- 2 pieces (100 g/3½ oz) day-old Italian bread, crusts removed
- 125 ml (4 fl oz/½ cup) milk
- 600 g (1 lb 5 oz) minced (ground) beef
- 600 g (1 lb 5 oz) minced (ground) pork
- 100 g (3½ oz/1 cup) grated parmesan, plus extra, to serve
- 1½ tablespoons chopped rosemary
- 80 ml (2½ fl oz/⅓ cup) olive oil
- 4 garlic cloves, thinly sliced
- 2 × 400 g (14 oz) tins chopped tomatoes
- 400 g (14 oz) tin tomato passata (puréed tomatoes)
- 2 teaspoons caster (superfine) sugar
- 2 large handfuls baby English spinach
- 800 g (1 lb 12 oz) short pasta, such as calabresi, trofie or pasta twists
Method
1. Soak the bread in the milk for 1 minute, or until softened. Gently squeeze out and discard the excess liquid. Place the bread in a bowl with the beef, pork, parmesan and rosemary. Season with sea salt and freshly ground black pepper. Mix using your hands until well combined.
2. For the next day, reserve half the meat mixture for the meatball, basil and parmesan bake.
3. Heat the olive oil in a large frying pan over low heat. Add the garlic and sauté for 4–5 minutes, or until the garlic is just becoming golden. Remove half the oil and garlic mixture and reserve for the meatball sauce.
4. Strain the remaining oil, reserving the oil. Add the garlic to the remaining mince mixture. Roll heaped tablespoons of the mixture into balls.
5. Heat the strained garlic oil in the frying pan over medium–high heat and fry the meatballs in batches for 4–5 minutes, turning regularly, until browned all over. Remove each batch to a plate.
6. Add the remaining oil mixture to the frying pan with the tomatoes, passata and sugar. Season to taste and cook over medium heat for 30–35 minutes, or until the sauce has reduced by almost half. Add the meatballs and cook for a further 10 minutes, or until the meatballs are cooked through. Stir in the spinach and cook for another 1 minute, or until wilted.
7. Meanwhile, add the pasta to a large pot of rapidly boiling salted water and cook according to the packet instructions until al dente. Drain well.
8. For the next day, reserve half the pasta for the meatball, basil and parmesan bake.
9. Divide the remaining pasta among four serving bowls, top with the meatballs and serve.
