Classic Penne & Meatballs

• 9/16 pound minced beef
• 3 11/16 cups minced pork
• 6 sage leaves fresh, very finely chopped
• 1 onion grated
• 1 slice white bread finely grated or blitzed
• 2 cans plum tomatoes or chopped tomatoes
• 1 red chilli large, very finely chopped
• 2 5/8 cups mushrooms halved and finely sliced
• 1 tablespoon tomato puree
• 2 1/8 cups vegetable stock
• 4 streaky bacon rashers, very finely sliced
• 3 cloves garlic crushed
• 7/8 pound penne dried
• 6 fresh basil leaves or so
• fresh oregano a little, or dried if you prefer

1. 1. Mix the pork, beef, onion, sage and a generous amount of seasoning very well in a mixing bowl. Shape the mixture into balls and reserve.
2. 2. Gently heat some olive oil in a large, deep, heavy pan. Add the bacon and mushrooms and fry until bacon is just browning and mushrooms have softened - about 4 or 5 minutes.
3. 3. Add the tomato puree & garlic and stir well, cooking for a minute or so but ensuring the mixture doesn't burn - you can turn down the heat or add a splash of water if need be.
4. 4. Add the cans of tomatoes, breaking up if you use the whole plum ones, and bring back to a simmer.
5. 5. Add the stock.
6. 6. Stir well, then add the meatballs. Cover the pan and cook for 30 minutes, covered.
7. 7. If you're using dried oregano rather than fresh, add it here.
8. 8. Remove the lid and cook for a further 20 minutes or so, reducing until the sauce has thickened to the desired consistency - make the pasta during this time as per packet instructions.
9. 9. Right at the end, tear the basil and oregano leaves and stir through.
10. 10. Mix the pasta through the sauce and serve - add a little grated fresh parmesan if you're feeling decadent. Enjoy!

beef, pork, sage, onion, bread, tomatoes, red chilli, mushrooms, tomato puruee, vegetable stock, bacon rashers, garlic, penne, fresh basil, oregano

Taken from www.yummly.com/recipe/Classic-Penne-_-Meatballs-1692000 (may not work)