200g tallegio or mozzarella, chopped into small chunks
2 tbsp olive oil
1 celery stalk, finely chopped
1 carrot, finely chopped
1 tbsp garlic infused oil
2 tsp tomato purée
50ml red wine
2 x 400g cans chopped tomatoes
3 bay leaves
2 tsp golden caster sugar
400g gluten free macaroni or other pasta shape
Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the chili, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.
Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can – it’ll save on washing up). Add the carrot, celery and a pinch of salt and sizzle until softened, about 8 mins .
Stir in the garlic infused oil and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar remaining oregano and lots of seasoning, cover with a lid and simmer for 20 mins.
Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.
Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water.
If the pan is not ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.
Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with green salad and gluten free bread, if you like.