Melting meatball macaroni

• pork mince↗300g g
• beef mince↗400g g

  (with around 10% fat)

• fennel seeds½ tsp tsp
• chilli flakes↗½ tsp tsp
• dried oregano↗2 tsp tsp
• taleggio or mozzarella↗200g g

  chopped into small chunks

• olive oil↗2 tbsp tbsp
• large onion↗1

  finely chopped

• garlic cloves↗4

  crushed

• tomato purée↗2 tsp tsp
• red wine↗50ml ml
• chopped tomatoes2 x 400g cans

  2 x 400g cans

• passata↗500ml ml
• bay leaves↗3
• golden caster sugar↗2 tsp tsp
• macaroni↗400g

  or other pasta shape

• crusty bread↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.

2. 2

   Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can – it’ll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins). Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins. Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.

3. 3

   Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.

4. 4

   Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.