<u><b>ANGELA HARTNETT'S BEEF & VEAL MEATBALLS</b></u><br>
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Meatballs are super-quick to make for a weeknight supper and there are many ways to serve them (see tip).<br>
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The veal in these gives a lightness to the result, but you can swap it out for all beef, or <br>
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flavourful pork mince. This is a good way to use up any <br>
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day-old bread hanging around. The recipe is easy to double up on and freeze so you have a <br>
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meal for an emergency.<br>
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SERVES 4<br>
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<b>4 tbsp olive oil, plus extra for the onion</b><br>
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<b>1 onion, finely chopped</b><br>
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<b>2 garlic cloves, chopped</b><br>
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<b>400g tin chopped tomatoes</b><br>
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<u><i>200g white bread (day old, if possible)</i></u><br>
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<strong><u>whole milk (enough to soak the bread)</u></strong><br>
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<u><strong>500g beef mince</strong></u><br>
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<b><u>250g English veal mince</u></b><br>
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<b>2 tbsp finely grated parmesan, plus extra to <br>
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serve</b><br>
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<b>4 anchovies, finely chopped</b><br>
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<u><b>2 tbsp chopped flat-leaf parsley</b></u><br>
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<u><strong>salt and freshly ground black pepper</strong></u><br>
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<i><u>350g dried spaghetti, to serve (optional; see tip)</u></i><br>
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1 First make a tomato sauce. In a saucepan, heat a dash of <br>
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olive oil over a medium heat, then add half the chopped onion and half the <br>
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garlic, then sauté for 10 minutes to soften. Add the <br>
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tomatoes and when the liquid starts to bubble, reduce to a <br>
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simmer and leave to cook, stirring occasionally (about 20 <br>
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minutes, to create a thick sauce), while you make the meatballs.<br>
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2 In a bowl, soak the bread in the milk until soft.<br>
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In another bowl, mix the beef, veal, parmesan, anchovies, half the parsley and the rest of the onions and garlic.<br>
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Then add the soaked bread, lightly squeezing any excess milk from it first.<br>
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Mix well and season with salt and pepper.<br>
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Mould the mixture into 12-14 meatballs.<br>
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3 Put the 4 tablespoons of olive oil in a large frying pan over a <br>
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medium heat. When hot, add the meatballs, turning (for about 5 minutes) to ensure they colour <br>
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all over. If necessary, cook in batches so they are not all squashed <br>
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together, setting each batch aside on a plate while you cook the remainder.<br>
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4 To finish, remove the meatballs from the pan and set aside.<br>
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Pour the tomato sauce into the frying pan over a medium heat.<br>
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Put the meatballs back into the pan for a further 4-5 minutes to cook through.<br>
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Sprinkle with the remaining parsley before serving.<br>
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TIP You can serve the meatballs as they come, or on top of spaghetti.<br>
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If you would prefer the latter, cook the pasta according to the packet instructions until al dente.<br>
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Drain it in a colander, reserving a cupful of the cooking water to <br>
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loosen the meatball sauce if necessary, and then transfer it back to the pan and <br>
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toss it with a little olive oil and butter. Put the spaghetti on a serving plate <br>
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and top with the meatballs and sauce. Finish with a drizzle of olive oil and a sprinkle of parmesan.<br>
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<u><b>ANGELA HARTNETT'S BEEF