Ultimate Meatballs and Pasta al Forno with Parmigiano Reggiano, Cheesy Garlic Bread and Baby Leaf Sa

Ingredients

• Garlic

  Raw

  3 cloves, minced or 9g

• Bread crumbs

  Dry, grated, seasoned

  10g

• Penne Pasta

  Ragu

  180g

• Mozzarella cheese

  Part skim milk

  150g

• Parmigiano Reggiano

  Parmigiano Reggiano - Kirkland Signature

  40g

• Balsamic vinegar

  12g

• Lightly Salted Organic Breadcrumbs

  Edward & Sons

  1g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Water

  Plain, clean water

  10kg

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Beef Mince

  Sainsbury's

  240g

• Chopped Tomatoes

  In tomato juice - Sainsbury's

  ½ pack or 200g

• Ciabatta Roll

  Sainsbury's

  1 roll or 135g

• Field Greens Salad Mix

  Dole

  50g

• Oxo Red Wine Stock Pot

  Concentrated Red Wine Extract

  1 pot or 20g

Directions

1. Preheat your oven to 220C/200C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the penne. Peel and grate the garlic (or use a garlic press). In a large bowl, combine one third of the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
2. Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Meanwhile, when the water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
3. While the pasta cooks, pop another large saucepan on medium-high heat with the chopped tomatoes with onion and garlic (see ingredients for amount), red wine jus paste and Italian style herbs. Stir in the sugar and water for the sauce (see pantry for both amounts) and half of the remaining garlic. Simmer for 5-6 mins. Meanwhile, drain and tear the mozzarella. Pat dry with kitchen paper. Halve the ciabatta and spread over the remaining garlic. Drizzle with the olive oil for the garlic bread (see pantry for amount).
4. Once the meatballs and pasta are cooked, stir them into the sauce along with the Parmigiano Reggiano and half the mozzarella. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick, then transfer to an ovenproof dish. Top with the remaining mozzarella.
5. Pop the pasta bake on the top shelf of your oven and bake until golden, 10-12 mins. Meanwhile, wash up the (now empty) baking tray. Pop the garlic bread onto it and set aside. When 4 mins of baking time remain, bake the garlic bread on the middle shelf until golden, 3-4 mins.
6. When everything's ready, pop the salad into a bowl with a drizzle of oil and toss together. Share your ultimate meatballs and pasta al forno between your plates. Add the salad to your plates alongside and drizzle over the balsamic glaze. Serve with the garlic bread alongside. Enjoy!

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