Mince charming: 8 moreish recipes from the UK's top chefs By Hospitality Action For You Magazine Published: 03:00 EDT, 19 October 2024 | Updated: 03:00 EDT, 19 October 2024 e-mail View comments ANGELA HARTNETT'S BEEF & VEAL MEATBALLS Meatballs are super-quick to make for a weeknight supper and there are many ways to serve them (see tip). The veal in these gives a lightness to the result, but you can swap it out for all beef, or flavourful pork mince. This is a good way to use up any day-old bread hanging around.
The recipe is easy to double up on and freeze so you have a meal for an emergency. SERVES 4 4 tbsp olive oil, plus extra for the onion 1 onion, finely chopped 2 garlic cloves, chopped 400g tin chopped tomatoes 200g white bread (day old, if possible) whole milk (enough to soak the bread) 500g beef mince 250g English veal mince 2 tbsp finely grated parmesan, plus extra to serve 4 anchovies, finely chopped 2 tbsp chopped flat-leaf parsley salt and freshly ground black pepper 350g dried spaghetti, to serve (optional; see tip) 1 First make a tomato sauce. In a saucepan, heat a dash of olive oil over a medium heat, then add half the chopped onion and half the garlic, then sauté for 10 minutes to soften.
Add the tomatoes and when the liquid starts to bubble, reduce to a simmer and leave to cook, stirring occasionally (about 20 minutes, to create a thick sauce), while you make the meatballs. 2 In a bowl, soak the bread in the milk until soft. In another bowl, mix the beef, .