Pappardelle, Meatballs & Red Sauce

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Pappardelle with meatballs in red sauce and Big Fat Gypsy Weddings on the tube –  I can’t think of a more satisfying way to blob out on a wintry weeknight. The Italian parsley has gone feral in my back garden – taking over everything in its path (my poor mint), but I’m making good use of it in dishes like this (nothing like a herb-heavy meatball), and in gremolata to slather on fried fish fillets or steamed potatoes.

I won’t bore you with a recipe for this dish – it’s bog standard and easy – but the general idea is do the meatball mix in the processor (beef mince, onion, garlic, fresh parsley, dried wild Sicilian oregano, Worcestershire sauce, salt and pepper and chilli flakes) and deep fry the meatballs (I always chicken out of actual deep-frying and instead opt to do something between shallow and deep) before stirring them through the most simple red sauce ever – a tin of crushed tomatoes and some tomato paste with a little seasoning. And plop it on top of your cooked pappardelle with plenty of parmesan. I love that you can make double the quantity of meatballs and freeze them, then you’ve got a simple meal to put together another night by pulling them out and dropping them into that simple red sauce again. Comfort food-eroni.

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