Page 30 - Delicious - UK (February 2020)
P. 30
Oven-baked meatballs 2 For the sauce, put the butter Once the ragù is cooked
MAKE
with polenta and and oil in a saucepan set over a AHEAD and cooled, put it in a
tomato sauce low heat. When the butter has freezerproof container,
SERVES 6. HANDS-ON TIME 40 MIN, melted, add the onions and garlic cover and freeze for up to a
OVEN TIME 40 MIN, PLUS RESTING and cook, stirring, for 10 minutes month. Defrost the ragù in the
or until the onions have softened. fridge overnight and reheat
Make the meatballs Add the tomato purée and cook, until piping hot to serve.
MAKE
AHEAD and sauce up to 2 days stirring, for 1 minute. Add the
ahead of time. Keep wine and increase the heat to • 2½ tbsp extra-virgin olive oil
covered and chilled separately medium. Simmer for 3 minutes • 1kg British free-range pork
in the fridge. or until reduced by half. Add the spare rib racks
tomatoes, stock and rosemary. • 2 onions, finely chopped
FOR THE MEATBALLS Taste and adjust the seasoning, • 10 garlic cloves, finely chopped
• 70g breadcrumbs (made from then simmer for 20 minutes or • 2 tbsp fennel seeds, lightly
stale bread) until the sauce is slightly reduced crushed in a pestle and mortar
• 125ml milk (see Make Ahead). • 2 x 700ml jars tomato passata
• 1kg 10% fat British free-range 3 Heat the oven to 200°C/ • 500ml chicken stock
pork mince 180°C fan/gas 6. Sprinkle the • 750g fresh tagliatelle
• 160g parmesan, coarsely polenta evenly over the base of
grated the roasting tin, scatter over the 1 For the ragù, heat the oil in a
• ½ pack fresh thyme leaves remaining 60g parmesan, pour large saucepan (one with a lid)
over half the tomato sauce and over a medium-high heat.
FOR THE SAUCE stir to combine. Season the ribs with salt and a
• 100g butter, chopped 4 Arrange the meatballs on top grinding of pepper, add to the pan
• 4 tbsp extra-virgin of the polenta, then pour over the and brown for 5 minutes on each
olive oil remaining sauce, scatter with side. Remove the ribs from the
• 2 onions, finely chopped mozzarella and bake for 40 pan and set aside on a lipped
• 5 garlic cloves, crushed minutes or until the meatballs baking sheet or plate.
• 140g tomato purée are golden and cooked through 2 Add the onions, garlic and
• 185ml dry white wine and the sauce has thickened and fennel seeds to the pan and cook
• 400g tin cherry tomatoes reduced. Set aside to rest for for 5 minutes or until softened.
• 750ml chicken stock 10 minutes to allow the polenta Add the passata and stock, then
• 2 fresh rosemary sprigs, to soak up the sauce, then scatter return the ribs and any resting
leaves picked over the fresh oregano to serve. juices to the pan. Bring to the
PER SERVING 864kcals, 44.7g fat boil, reduce the heat to low and
FOR THE POLENTA (21.6g saturated), 65.9g protein, cover with a lid. Cook, stirring
• 170g instant polenta 41.7g carbs (10.9g sugars), 1.8g occasionally, for 3 hours or until
• 50g cooking mozzarella, salt, 4.4g fibre the ribs are tender. Remove the
grated lid and simmer for 30 minutes.
• Small handful fresh oregano Season, then pull the meat away
leaves to serve from the bones. Discard the
bones and any connective tissue
YOU’LL ALSO NEED… and return the meat to the sauce
• 31cm x 20cm x 7cm deep (see Make Ahead).
roasting tin 3 Cook the pasta according to the
pack instructions, drain well,
1 Put the breadcrumbs and milk then toss the pasta with the ragù
in a bowl and leave to soak for and serve.
5 minutes. Drain, squeezing out as PER SERVING (FOR 6) 671kcals,
much liquid as possible, then mix 17.7g fat (4.9g saturated), 37.5g
the crumbs in a bowl with the pork protein, 85.3g carbs (15.7g
mince, 100g of the parmesan and Pork rib ragù with sugars), 0.8g salt, 9.9g fibre
the thyme. Season with salt and tagliatelle
black pepper and mix well. Shape SERVES 4-6. HANDS-ON TIME
NEXT MONTH
into 12 large meatballs and chill 40 MIN, SIMMERING TIME 3½ HOURS, Why we can’t get enough
until needed (see Make Ahead). PLUS RESTING of hot cross buns
30 deliciousmagazine.co.uk
