A newly written recipe for the meatball and bow-tie pasta photographs.
New cookbook version · Serves 4–6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 600 g beef mince
- 1 egg
- ½ cup breadcrumbs
- 1 small grated onion
- 2 crushed garlic cloves, divided
- 30 g Parmesan
- 1 tsp oregano
- ¾ tsp salt
- Black pepper
- 2 tbsp olive oil
- 700 g tomato passata
- 400 g farfalle
- Parsley
Method
- Mix mince, egg, crumbs, onion, half the garlic, Parmesan, oregano, salt and pepper. Shape into small meatballs.
- Brown meatballs in oil in batches and lift out.
- Cook remaining garlic gently for 30 seconds. Add passata and 100 ml water.
- Return meatballs and simmer gently for 15–20 minutes until they reach at least 71°C in the centre.
- Cook farfalle, reserve a little water and toss with sauce and meatballs. Finish with parsley.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
