Ingredients

Method

• 1 red onion, chopped
• 500 g free-range beef mince
• 1 red chilli
• 1 free-range egg
• 1 T thyme leaves
• 2 T Dijon mustard
• 1 red pepper, chopped
• 200 g Rosa tomatoes
• Grana Padano, grated, for serving
• Fresh basil, for serving
• linguine, cooked al dente

Method

Ingredients

Preheat the oven to 200°C.

Mix 1 chopped red onion with 500 g free-range beef mince, 1 chopped red chilli, 1 free-range egg, 1 T thyme leaves, 2 T Dijon mustard and seasoning to taste.

Mould into meatballs. Roast for 20 minutes with 1 chopped red pepper and 200 g Rosa tomatoes.

Toss with al dente linguine and serve hot with grated Grana Padano and fresh basil.