Meatballs in Tomato and Wild Garlic Sauce by Angus Birditt
Recipe & photography by Angus Birditt. Credit to Quadrille Books for sharing the recipe with us. SERVES 3–4 IngredientsMEATBALLS (MAKES 8–9)500g minced beef(If
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Cooking tools:
- Grill
- Oven
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Grater
- Wooden spoon
- Spoon
- Colander
- Serving bowl
Ingredients
- 500g minced beef
- 2 tsp dried oregano or chilli flakes (optional)
- 1 tbsp olive oil
- 250g artisan cheese, thinly sliced or grated
- A small handful of fresh wild marjoram or oregano, finely sliced
- 2 medium onions, peeled and finely chopped
- 2 large garlic cloves, peeled and finely chopped
- 1 x 400g tin of cherry tomatoes
- 300ml passata
- 1 tbsp dried oregano
- A small handful of wild garlic, finely sliced
- 2 tsp caster sugar
- sea salt
- freshly ground black pepper
- 500g Northern Pasta Rigatoni
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