Ingredients

• 4 tbsp olive oil
• 1 large onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 1 tsp dried oregano
• 100ml/3½fl oz red or white wine
• 1 x 400g tin tomatoes
• pinch of sugar (optional)
• 2 tbsp balsamic vinegar
• 500g/1lb 2oz fresh plum tomatoes
• halved
• salt and freshly ground black pepper
• 750g/1lb 10oz chicken mince
• made up of half breast meat and half thigh meat
• olive oil
• for frying
• 1 small onion
• finely chopped
• 1 garlic clove
• finely chopped
• 1 tsp dried oregano
• 50g/1¾oz breadcrumbs
• 1 free-range egg
• beaten
• 50ml/2fl oz double cream
• 30g/1oz Parmesan
• finely grated
• generous grating of nutmeg
• 20 mini mozzarella balls
• plus extra for topping
• 16 basil leaves
• 200g/7oz pappardelle
• 75g/2¾oz Parmesan
• grated
• few basil leaves

Directions

• Put 2 tablespoons of the olive oil in a large saucepan and add the onion. Gently fry until very soft and translucent
• then add the garlic and oregano. Cook for a further minute
• and then pour in the wine. Allow to bubble up for a minute or two
• then turn down the heat and add the tinned tomatoes. Season with salt and pepper. Leave to simmer
• covered
• for as long as you can
• but at least 1 hour
• checking regularly and adding a splash of water if it appears to be getting dry. After the first 20 minutes
• check the tomatoes for sweetness and add a pinch of sugar if you think they need it.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Meanwhile
• put the remaining olive oil and the balsamic vinegar into a roasting tin and season with salt and pepper. Mix
• then coat the fresh tomatoes in the olive oil mixture. Roast for about 30 minutes or until soft.
• Put the roasted tomatoes in a sieve and press the flesh through into the tomato saucepan
• extract every bit of lovely flavour from these beauties. Keep the oven on to cook the meatballs.
• To make the meatballs
• put the chicken mince in a large bowl and season with salt and pepper. Heat the olive oil in a small frying pan and add the onion. Fry gently until very soft and translucent. Add the garlic and cook for a further minute. Allow to cool a little then add to the chicken.
• Add the oregano
• breadcrumbs
• egg
• cream
• Parmesan and nutmeg to the chicken. Mix very thoroughly. Divide the mixture into 20 balls.
• Thoroughly drain the mozzarella balls. Flatten each meatball. Wrap each ball of mozzarella in a basil leaf and put in the middle of the meatball. Wrap the meat around the mozzarella and basil until it is completely enclosed. Shape gently into a sphere.
• Heat a little olive oil in a large frying pan and fry the meatballs on each side until well browned.
• Transfer the meatballs to an ovenproof dish and pour over the tomato sauce – they will not be completely covered. Slice the remaining mozzarella and arrange over the sauce
• then grate over some more Parmesan. Bake in the preheated oven for around 20-25 minutes until piping hot.
• While the meatballs are baking
• cook the pasta according to the packet instructions. Serve together
• with more Parmesan grated over if you like. A few perky basil leaves on top look good too.