Pasta con le Polpette Napoletane (Pasta with Neapolitan Meatballs)

Meatballs and sauce

• 15 g Fresh parsley
• 60 g Parmesan
• 60 g Breadcrumbs
• 1 Egg
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 500 g Minced beef
• 2 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 700 g Tomato passata

Pasta

• 400 g Rigatoni

1. Finely chop the fresh parsley and finely grate the parmesan. In a mixing bowl, combine the parsley, most of the parmesan (reserve a small handful for serving), the breadcrumbs, egg, 1 tsp of the fine sea salt, and the black pepper.
2. Add the minced beef and mix gently until just combined. Roll into small meatballs, about the size of a large marble, so they cook through quickly and stay tender.
3. Warm the extra virgin olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, without letting it colour.
4. Pour in the tomato passata and bring to a gentle simmer. Season with the remaining 1 tsp fine sea salt, then lower the heat so the sauce barely bubbles.
5. Nestle the meatballs into the sauce in a single layer, then cover and simmer gently for 20 to 25 minutes until the meatballs are cooked through and tender. Give the pan an occasional shake to prevent sticking, rather than stirring vigorously.
6. Meanwhile, bring a large pot of well-salted water to the boil. Cook the rigatoni until al dente, then drain, reserving a small splash of the cooking water.
7. Add the drained rigatoni to the sauce and toss gently to coat, adding a little reserved pasta water if needed to loosen. Serve straight away with the reserved parmesan sprinkled over the top.

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