Meatballs with Linguine and Black Olives

Method

1. Prepare the Meatballs:
1. In a frying pan, gently sauté the onion and garlic in 1 tbsp olive oil over low heat until soft but not coloured. Set aside to cool completely.
2. In a large mixing bowl, combine the minced beef and pork. Season with salt and pepper.
3. Add the cooled onion mixture, egg, breadcrumbs, and oregano. Mix thoroughly.
4. Roll into meatballs — approximately 40g each. Refrigerate for at least 20 minutes to firm up.
2. Make the Sauce (Sofrito Base):
1. Add the onion, carrot, celery, and garlic to a food processor. Pulse until very finely chopped.
2. In a large casserole pot or high-sided frying pan, heat 2 tbsp olive oil over low heat.
3. Cook the sofrito mixture gently for about 10 minutes, stirring often, until soft but not coloured.
4. Stir in the chopped tomatoes, roasted peppers, vegetable stock, Italian herbs, and black olives. Season with salt and pepper. Simmer gently while you cook the meatballs.
3. Cook the Meatballs:
1. In a separate large frying pan, heat the remaining 3 tbsp olive oil over medium heat.
2. Fry the meatballs in batches until browned all over.
3. Transfer the browned meatballs into the simmering sauce.
4. Once all meatballs are added, cook in the sauce for an additional 10 minutes. Stir in chopped basil and cover with a lid to keep warm.
4. Cook the Pasta and Serve:
1. Cook the linguine according to the package instructions. Drain well.
2. Divide the linguine between serving bowls. Top with meatballs and plenty of sauce.
3. Finish with freshly grated Parmesan cheese.