Step-by-Step Instructions

1. 1.Prepare Meatball Mixture

   Add 500g of beef mince to a bowl. Add 1/2 finely chopped onion, 1 minced garlic clove (about 1 tsp), 1/2 cup dry breadcrumbs, and 1 egg. Season generously with salt and pepper. Using clean hands, mix everything together until nicely combined.

2. 2.Form Meatballs

   Take ping-pong ball-sized amounts of the meat mixture and roll them into balls. This recipe yields about 18 meatballs. Do not make them much bigger to ensure even cooking.

3. 3.Brown Meatballs

   In a large saucepan over medium heat, add a little oil. Once hot, place the meatballs into the pan. Cook for 1 minute, then flip them over. Cook for another minute until they are browned on all sides.

4. 4.Prepare Sauce

   Add 2 cups (500ml) of liquid beef stock, 2 cups of milk, and a good splash (about 1 tbsp) of Worcestershire sauce to the saucepan with the meatballs. Season with salt and pepper. Give it a gentle stir and allow the mixture to come to a boil.

5. 5.Cook Pasta

   Once the mixture is boiling, add 400g of egg noodle pasta (such as pappardelle) to the saucepan. As the noodles soften, carefully stir continuously for about 8 minutes, or until the pasta is completely cooked and the sauce thickens up and starts to coat the pasta.

6. 6.Finish and Serve

   Add 1 cup of grated Parmesan cheese and 1/2 cup of freshly chopped parsley to the saucepan. Carefully stir everything together until well combined. The dish is now ready to serve.