Fennel and Herb Meatball Pasta Rigatoni | olivemagazine

Ingredients

• 50g soft breadcrumbs
• 2 tbsp milk
• 250g beef mince
• 250g pork mince
• 1 onion grated
• 1 egg beaten
• 1 tsp fennel seeds crushed
• a handful basil chopped
• a handful flat-leaf parsley chopped
• olive oil
• 2 cloves garlic crushed
• 400g tin chopped tomatoes
• 250ml passata
• 1 tsp golden caster sugar
• 1 tsp red wine vinegar
• butter
• 400g rigatoni cooked to serve