• 300g pork mince
  • 200g beef mince
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp cold milk
  • 2 tbsp breadcrumbs
  • 1/2 onion, grated
  • 1 tsp thyme, leaves picked, chopped
  • 1 tsp rosemary, leaves picked, chopped
  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • 1 red chilli, sliced down the middle
  • 1 can chopped tomatoes
  • 1 parmesan rind
  • 75ml red wine
  • 200g mozzarella, sliced
  • Dried bucatini pasta
  • Parmesan, grated, to serve
  • Chopped basil, to serve


  1. Place the pork mince, beef mince, salt, pepper, milk, breadcrumbs, onion and herbs together in a large bowl and mix thoroughly, with your hands to combine. Form this mixture into walnut-sized meatballs and place on a lined baking tray once rolled.
  2. To cook; heat 2 tablespoons olive oil in a large frying pan and place the meatballs into the pan. Cook for 4 minutes on each side, until golden and cooked through then remove from the pan and set aside. Add the garlic and chilli and cook for 2 minutes until fragrant. Add the jar of pasta sauce and stir then add the parmesan rind and red wine and cook everything together, stirring occasionally, for 30 minutes, until slightly thickened.
  3. Remove the parmesan rind. Place the meatballs into an ovenproof dish and pour over the sauce then top with the mozzarella. Bake for 30 - 40 minutes until golden and bubbling.
  4. Cook the pasta according to the packet instructions.
  5. Serve the pasta topped with the meatballs and sauce, sprinkled with some parmesan and basil.