Pasta with Meatballs, Fresh Tomatoes, and Cream

Ingredients

• 1 slice white bread, diced – crusts removed
• 60 ml / 2 fl oz milk
• 300g ground beef
• 300g ground pork
• 1 small onion, finely chopped
• 1 clove garlic, grated or pressed
• 1 egg
• Salt and freshly ground pepper to taste
• 2 tbsp oil for frying
• 500g cherry tomatoes, halved
• 400g pasta
• 1 tsp dried basil
• 1/2 tsp chili flakes (optional)
• 2 tbsp tomato paste
• 150 ml / 5 fl oz dry white wine
• 200 ml / 6.8 fl oz cream
• 50g parmesan cheese
• 6 sprigs fresh basil, leaves only
• Pasta water as needed
• Olive oil for drizzling

1. 1Soak the bread in the milk.
2. 2In a bowl, combine both types of ground meat (beef and pork) with finely chopped onion, grated garlic, soaked bread, and egg. Season with salt and freshly ground pepper, and mix well, preferably with a hand mixer.
3. 3Divide the mixture into small pieces of about 40 grams each and roll them into meatballs. Fry the meatballs in a splash of oil for frying over medium heat until cooked through. Set aside on a plate. Alternatively, bake the meatballs in the oven for about 15-20 minutes at 220°C (428°F), drizzling with a little olive oil before baking.
4. 4In the same pan, sauté the finely chopped onion and grated garlic until the onions are translucent. Add a bit of oil if needed.
5. 5Add the halved cherry tomatoes along with dried basil and chili flakes, and sauté for 5 minutes. Season with salt and freshly ground pepper.
6. 6Stir in the tomato paste and mix it with the tomatoes, then pour in the white wine. Let it simmer for 5 minutes. Meanwhile, cook the pasta until al dente.
7. 7Pour the cream into the pan, add the meatballs, and heat the sauce thoroughly.
8. 8Stir in the parmesan until it melts, then add the fresh basil leaves.
9. 9Toss the pasta with the sauce and adjust the consistency with a bit of pasta water.
10. 10Serve with extra parmesan on top if desired.