Servings: 6

500g ground meat (recipe calls for pork) 500g ground meat (recipe calls for pork)
2 garlic cloves, finely chopped 2 garlic cloves, finely chopped
150g ricotta 150g ricotta
2 medium free-range eggs 2 medium free-range eggs
4 tablespoons finely chopped fresh sage leaves, plus extra whole leaves for garnishing 4 tablespoons finely chopped fresh sage leaves, plus extra whole leaves for garnishing
50g finely grated parmesan 50g finely grated parmesan
1 teaspoon salt 1 teaspoon salt
1 teaspoon black pepper 1 teaspoon black pepper
4 tablespoons extra virgin olive oil, plus extra to grease and drizzle 4 tablespoons extra virgin olive oil, plus extra to grease and drizzle
700g passata 700g passata
1 teaspoon chilli flakes 1 teaspoon chilli flakes
½ fresh basil, leaves picked ½ fresh basil, leaves picked
450g dried pasta such as rigatoni or penne 450g dried pasta such as rigatoni or penne
125g ball fresh buffalo mozzarella, roughly torn 125g ball fresh buffalo mozzarella, roughly torn
 
2 litre baking dish 2 litre baking dish

Heat the oven to 180°C/160°C fan/gas 4. Combine the mince, garlic, ricotta, eggs, chopped sage, parmesan, salt, and pepper in a large mixing bowl. Roll the mixture into tablespoon-size balls (we made 35), then put on a greased baking tray and chill for 20 minutes to firm up slightly.
Heat 2 tablespoons of the oil in a frying pan over a medium heat. In 2 batches, fry the meatballs, turning, for 3 minutes until evenly browned. Using a slotted spoon, put on a tray/plate and repeat with the remaining balls and oil. Return all the meatballs to the pan, add the passata, chilli and basil, then bring to a simmer. Remove from the heat and set aside.
Meanwhile, cook the pasta in a large pan of boiling salted water according to the packet instructions. Drain, reserving 80ml pasta cooking water. Stir the cooked pasta and the reserved pasta water into the meatball sauce. Transfer the mixture to the baking dish, top with the mozzarella, then cover loosely with foil and bade for 20 minutes. Remove the foil and bake for 15 to 20 minutes more until the cheese is golden. Set aside to cool slightly.
To serve, drizzle a little extra oil on top, then scatter with the crispy sage to serve, if making.