Joes Meat Balls in tomato sauce with Pasta

Joes Meat Balls in tomato sauce with Pasta


454g Good lean Mince Beef

200g Breadcrumbs

1tablespoon parsley

1 tablespoon grated parmesan

Salt and black pepper to taste

Pinch of garlic powder

1 egg beaten

Tomato Sauce


300 g chopped onion

5 cloves of garlic chopped

100ml olive oil

1 tin (450g approx.) chopped tomatoes

Salt/ black pepper to taste

1 tsp of sugar

1 bay leave

1tablespoon of tomato puree

Fresh or dried basil


  1. Simply mix together all the ingredients for your meatballs together in a large bowl, shape into 12 balls, place on a baking tray, cover with Clingfilm and store in fridge until needed
  2. In a large pan, heat the oil, add the garlic and cook for 1-2 minutes, add the onion and cook on for another 3-4 minutes add the chopped tomatoes, bring to a simmer and now add the tomato puree sugar and salt and pepper cook for 60 minutes, now add the meat balls, basil and cook for a further 30 minutes, add water or chicken stock if it starts getting to thick, just enough to loosen the sauce. Serve with 400g of your favourite cooked pasta, finish with some additional grated parmesan







Joes Simple Tiramisu

  • 560 ml Full Fat cream
  • 250g tub mascarpone
  • 75ml marsala or Tia Maria
  • 5 tbsp. caster sugar
  • 300ml strong coffee, or if you have expresso even better
  • 175g pack sponge finger
  • 25g dark chocolate
  • 2 tsp cocoa powder


  1. Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
  2. Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers one at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, and then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
  3. Cover and chill for a few hrs. or overnight. To serve, dust with cocoa powder and grate over the remainder of the chocolate.



  1. Joes Biscotti Biscuits

Oven 170c Gar Mark 3


110g plain flour

¾ level teaspoon baking powder

pinch of salt

25g ground almonds

50g almonds, skins on

75g caster sugar

1 large egg, lightly beaten

a few drops almond extract

First sift the flour, baking powder and salt into a large bowl, then add the ground and whole almonds and sugar.

Give it a good mix, then add the egg and the almond extract, and mix it together first with a wooden spoon and then using your hands to bring the mixture together to form a smooth dough. Now place the dough on a lightly floured surface and, using your hands, roll it into a log about 28cm long. Put it on the lined baking sheet and bake it near the centre of the oven for 30 minutes. After that, transfer it to a cooling tray and leave until completely cold.

Then reduce the oven temperature to 150°C, gas mark 2.

Now use a serrated knife to cut the biscotti into slightly diagonal slices about 1cm wide. Then place them back on the lined baking tray and bake for another 30 minutes until pale gold and crisp.

Transfer them to the cooling tray and when cold, store in an airtight container.