Meatball pasta bake

To make the meatballs, heat the oil in a frying pan and cook the onions with a pinch of salt over a low-medium heat for 8-10 mins or until tender and translucent. Remove to a bowl. Tip the breadcrumbs, milk, egg, nutmeg and sage into another large bowl. Leave to soak while the onions are cooling. Once they’re at room temperature, stir the onions and mince into the breadcrumb mixture and combine everything with your hands, then season well. Form into about 20 meatballs – using wet hands will help you.

Heat a glug of oil in the same pan over a medium-high heat and fry the meatballs for 10 mins, shaking the pan regularly and turning them until browned all over. Carefully remove to a plate.

Heat another drizzle of olive oil in the same pan and fry the garlic for the sauce. Add the passata, then quarter-fill the jar with water and swirl into the pan, stirring in any browned bits of meat from the pan into the sauce. Season with the vinegar and sugar, and some salt and pepper. Stir in the basil and simmer for 10 mins over a medium heat, stirring occasionally, until thickened slightly.

Cook the pasta until al dente, saving a mugful of the cooking water. Heat the oven to 200C/180C fan/gas 6. Stir the mascarpone into the tomato sauce, taste for seasoning, then carefully add the meatballs and pasta, along with enough of the cooking water to create a glossy, thin sauce that coats the pasta. Transfer to a 30cm x 20cm baking dish, top with the mozzarella, pushing a few bits down into the pasta to create a few oozy molten pockets of cheese. Scatter over the parmesan, then bake for 20-25 mins or until golden and the cheese is melted.