Mob say: “We’re pretty thrilled with this one, to be honest. It’s a dish that wouldn’t look out of place on the menu at your favourite Italian red sauce joint. Soft and juicy meatballs in a rich tomato sauce with crispy crunchy garlic bread croutons? Madone.”

Serves 4

Takes 1 hour

Ingredients

2 onions
75g parmesan
250g beef mince
250g pork mince
1 tsp dried oregano
2 tbsp extra virgin olive oil, plus extra to drizzle
4 garlic cloves
½ tsp dried chilli flakes
2 tbsp tomato purée
2 x 400g tins of plum tomatoes
2 tsp Worcestershire sauce
2 shop-bought garlic baguettes
basil, to garnish
salad, to serve
salt and black pepper

Method

Finely chop the onions and add half to a large bowl. Finely grate the Parmesan into a separate bowl, then tip two-thirds (50g) into the onion bowl, reserving the remaining cheese.

Add both the minces, the dried oregano and plenty of salt and pepper to the grated onion and use clean hands to mix together really well. Form into 8 large meatballs (about 75–80g).

Preheat the oven to 190°C/170°C fan.

Heat 1 tablespoon of the oil in the frying pan over a medium-high heat, add the meatballs and fry for 3–4 minutes on each side until caramelised. Scoop them out onto a clean plate.

Pour the remaining oil into the pan, reduce the heat to medium and add the remaining onions along with a pinch of salt. Cook for 5–6 minutes until soft. Meanwhile, finely slice the garlic, then scrape into the pan and cook gently for another minute. Scatter in the chilli flakes, spoon in the tomato purée and cook for 1 minute before tipping in the plum tomatoes. Break up with the back of your wooden spoon and bubble for 5 minutes.

Remove the pan from the heat and, using a potato masher, crush the sauce until smooth, then season with the Worcestershire sauce. Return the meatballs to the sauce, then tear 1 garlic bread into pieces over the top. Scatter with the reserved Parmesan and drizzle with more oil.

Transfer to the oven for 20 minutes until the topping is golden and crisp. Put the other garlic bread onto a baking tray and bake at the same time.

Garnish with basil and serve with a big salad and the extra garlic bread to mop up all that sauce. This is as great at room temperature as it is warm.

Mob One: 3 everyday one-pan recipes that work for breakfast through to dinner