The most warming dish about... perfect for the chill
The sauce is quite rich - we suggest adding 100ml Vinegar - taste it though, and keep adding more until you find the balance that is right for you!
Cooking Time (Includes Preparation Time): 1 Hour
Plain Flour - £0.30
Butter - £0.50
Ground All Spice - £0.70
3 Eggs - £0.83
1 Pint Whole Milk - £0.35
1 Brown Onion - £0.16
500g Pork Mince - £1.50
500g Beef Mince - £1.50
White Bread - £0.50
100ml Aspall Organic Cyder Vinegar £1.70
1 Beef Stock Cube - £0.40
Bunch of Parsley - £0.70
500g Tagliatelle - £0.56
1 Clove of Garlic - £.0.30
Total Cost - £10.00. This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Bread up 120g of white bread (without crusts) into bowl and cover with whole milk. Squidge it together and set aside until milk is absorbed.
Finely chop one onion. Fry until soft with a heaped teaspoon of all spice. Remove from heat.
Into a big mixing bowl, add your soaked bread, pork and beef mince, the onion, 3 egg yolks, a handful of finely chopped parsley stalks, 1 clove of grated garlic, salt and pepper. Mix it all together, and then divide and roll into 20 balls. Cover and refrigerate for 15 minutes.
Heat a large pan. Add a drizzle of olive oil, and then add your meatballs. Cook for 4-5 minutes on each side. Remove from the heat when they are brown and caramelized all round.
Get your tagliatelle on.
Set meatballs aside. Drain excess oil from the pan. Place it back on the heat. Add 150g butter. Allow it to melt, and then add a tablespoon of flour. Whisk it in, and then add 500ml of beef stock, 100ml Aspall Organic Cyder Vinegar, a good grind of pepper. Cook until the sauce has thickened, and then reintroduce the meatballs from the pan. Throw in a handful of chopped parsley, mix it in and then remove the pan from the heat.
Serve the meatballs on the tagliatelle, with any leftover parsley leaves scattered on the top.