Creamy Meatballs Pasta

INGREDIENTS

• 600g beef & pork meatballs
• 250g rigatoni or fusilli pasta
• 2 tbsp olive oil
• 25g of unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, grated
• 1 tbsp plain flour
• 100ml white wine
• 200ml chicken stock
• 2 tsp dijon mustard
• 100ml double cream
• 300g savoy cabbage and spinach (or whatever greens you’d like), shredded
• Sea salt
• Freshly ground black pepper
• Grated parmesan, to serve

METHOD

1. Heat the oil in a large frying pan over a medium-high heat and brown the meatballs all over. Set aside.
2. Add the butter to the pan and fry the onion and garlic for 5 minutes. Add the flour and cook for a minute or two, then pour in the wine and bubble for 2 minutes.
3. Gradually pour in the stock until you have a smooth sauce. Season and add the mustard. Return the meatballs back to the pan, stir through and simmer for 5–6 minutes until the meatballs are cooked. Stir in the soured cream or double cream.
4. Meanwhile, cook the pasta in a saucepan of boiling salted water for 10–12 minutes until just tender. Drain, reserving a splash of the cooking water, and add this water to the sauce.
5. Steam the greens for 1–2 minutes until just tender, then add to the meatballs and sauce.
6. Stir the pasta through and serve with lots of freshly cracked black pepper and a good grating of parmesan.