AMANDA’S BUCATINI AND MEATBALLS

“On a cold winter’s day, Italians dine in for two. Comfort food at it’s best!”

450 g lean beef mince
½ cup bread crumbs
¼ cup grated parmesan cheese
¼ cup fresh parsley, finely chopped
2 cloves garlic, minced
¼ inch (6 – 7 mm) grated ginger
1 large egg
salt and pepper, to taste
1 tablespoon olive oil
680 g marinara sauce (I make my own)
340 g bucatini
additional grated parmesan cheese and fresh basil, for garnish

In a large bowl, mix together the beef mince, bread crumbs, parmesan, parsley, garlic, egg, salt, and pepper until well combined.
Form the mixture into 3 cm meat balls.
Heat the olive oil in a large pan over medium heat.
Add the meat balls and cook until all sides are browned, about 10 minutes.
Pour the marinara sauce over the meat balls and simmer on low heat for 20 minutes.
Meanwhile, bring a large pot of salted water to a boil.
Cook the bucatini according to package instructions until al dente.
Drain.
Serve the bucatini with the meatballs and sauce.
Garnish with additional parmesan and fresh basil.

Recipe and photo: Amanda Conradie and Elize de Kock