Marry Me Meatballs

INGREDIENTS

• 750g Dunnes Stores Irish beef mince
• 150g Dunnes Stores Irish streaky bacon, finely chopped
• 90g parmesan cheese, finely grated, plus extra to serve
• 40g fresh white breadcrumbs
• 1 medium free range egg
• 4 cloves garlic, 2 crushed, 2 finely chopped
• 3 tbsp olive oil
• 3 tbsp butter
• 1 tbsp tomato purée
• Pinch chilli flakes
• 400ml chicken stock
• 200ml double cream
• 110g Dunnes Stores semi-dried tomatoes
• Small handful basil leaves, to serve
• 750g fresh egg tagliatelle, to serve
• Sea salt and freshly ground black pepper

METHOD

1. In a bowl, mix together the mince, bacon, parmesan, breadcrumbs, egg and two cloves of crushed garlic. Season well and shape into 28 small meatballs.
2. Heat the oil in a large frying pan over a medium high heat and brown the meatballs all over, then set aside on a plate.
3. Reduce the heat to low, add the butter and remaining two cloves of garlic and cook for 1 to 2 minutes until fragrant, stirring regularly. Add the tomato purée and cook for a further 2 minutes, then add chilli flakes to taste. Increase the heat to medium, add the stock and return the meatballs to the pan. Cover and simmer for 20 minutes until cooked through and tender.
4. Add the cream and stir through until slightly thickened, about 3 minutes. Stir in the semi-dried tomatoes and season with salt and pepper. Remove the meatballs and set aside, then toss the cooked tagliatelle through the sauce until well coated.
5. Serve the pasta in generous portions, topped with the meatballs, freshly grated parmesan and basil.