Nigella Lawson's Ultimate Rainy Day Recipes

Ingredients

• 400 g Double Zero Flour (finely milled Italian 00 flour for elastic pasta dough)
• 4 Eggs (large, room temperature, for pasta dough)
• 1 tsp Salt (for pasta dough)
• 250 g Pork Mince (fresh ground pork)
• 250 g Beef Mince (fresh ground beef)
• 2 tbsp Parmesan Cheese (grated, about 15 g)
• 1 Egg (large, for binding meatballs)
• 3 tbsp Semolina (coarse durum wheat, adds bulk to meatballs)
• 3 tbsp Dried Oregano (about 9 g, aromatic herb)
• 1 tsp Salt (for meatball seasoning)
• ½ tsp Black Pepper (freshly ground)
• 2 cloves Garlic (minced)
• 1 small Onion (finely diced, optional)
• 2 tbsp Olive Oil (regular cooking oil, not extra‑virgin)
• 1 tbsp Unsalted Butter (adds richness to sauce)
• 800 g Canned Crushed Tomatoes (no added salt, about 2 cans)
• 100 ml Water (to adjust sauce consistency)
• 1 tsp Sugar (balances tomato acidity)
• 100 ml Whole Milk (creates a creamy tomato‑butter sauce)
• 2 tbsp Fresh Parsley (chopped, for garnish (optional))

Instructions

1. Make Pasta Dough

   Pile 400 g double‑zero flour on a clean work surface, make a well, add 4 eggs and 1 tsp salt, then mix with a fork until combined.

   Time: PT10M

2. Knead and Rest Dough

   Knead the dough with the heel of your hand for about 8‑10 minutes until smooth and elastic, form a ball, wrap tightly in plastic wrap or cover with a tea towel, and let rest at room temperature for 30 minutes.

   Time: PT30M

3. Roll and Cut Pasta

   Divide the rested dough into 4 pieces. Using a rolling pin (or pasta machine), roll each piece thin (about 1 mm). Cut into desired strips (e.g., fettuccine) and dust lightly with flour.

   Time: PT15M

4. Prepare Meatball Mixture

   In a large bowl combine 250 g pork mince, 250 g beef mince, 2 tbsp grated Parmesan, 1 egg, 3 tbsp semolina, 3 tbsp dried oregano, 1 tsp salt, ½ tsp black pepper, minced garlic, and optional diced onion. Mix gently until just combined.

   Time: PT15M

5. Form Meatballs

   Using a teaspoon, scoop the mixture and roll into smooth balls about the size of a teaspoon (≈15 g each). Place on a plate.

   Time: PT5M

6. Cook Pasta

   Bring a large pot of salted water to a rolling boil (100°C). Add the fresh pasta and cook 2‑3 minutes or until al dente. Drain and set aside.

   Time: PT8M

   Temperature: 100°C

7. Start Tomato‑Butter Sauce

   In a large skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add diced onion (if using) and minced garlic, sauté until translucent (≈2 minutes).

   Time: PT5M

8. Simmer Tomatoes

   Add 800 g crushed tomatoes, 100 ml water, 1 tsp sugar, a pinch of salt and pepper. Stir and let simmer uncovered for 10 minutes until the mixture softens into a thick pulp.

   Time: PT10M

9. Enrich with Milk

   Stir in 100 ml whole milk, bring back to a gentle simmer for 5 minutes. This creates a creamy, slightly sweet tomato‑butter base.

   Time: PT5M

10. Cook Meatballs in Sauce

    Gently lower the prepared meatballs into the simmering sauce. Partially cover the skillet and let cook for 20 minutes, turning once, until meatballs are cooked through and the sauce thickens.

    Time: PT20M

11. Combine Pasta and Sauce

    Add the cooked fresh pasta to the skillet, toss gently to coat with sauce and meatballs. If needed, thin with reserved pasta water.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Double Zero Flour: All‑Purpose Flour
• Instead of Salt: Kosher Salt
• Instead of Pork Mince: Ground Turkey
• Instead of Beef Mince: Ground Veal
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Semolina: Breadcrumbs
• Instead of Dried Oregano: Fresh Oregano
• Instead of Salt: Kosher Salt
• Instead of Olive Oil: Vegetable Oil
• Instead of Unsalted Butter: Margarine
• Instead of Canned Crushed Tomatoes: Fresh Tomatoes, peeled and crushed
• Instead of Sugar: Honey
• Instead of Whole Milk: Half‑and‑half
• Instead of Fresh Parsley: Dried Parsley

Equipment Needed

• Large Mixing Bowl
• Rolling Pin
• Bench Knife
• Plastic Wrap or Tea Towel
• Large Skillet
• Wooden Spoon
• Ladle
• Large Pot
• Colander
• Measuring Cups and Spoons
• Tongs

Critical Steps — Do Not Skip

• Kneading the pasta dough until smooth and elastic
• Resting the dough for at least 30 minutes
• Forming uniformly sized meatballs to ensure even cooking
• Adding milk after the tomato reduction to avoid curdling
• Gentle handling of meatballs in the sauce to keep them intact

Chef Tips from the Video

• Semolina in the meatball mix adds a pleasant bite and helps absorb sauce.
• A knob of butter in the sauce mellows the tomato’s sharpness and adds shine.
• Resting the pasta dough is essential for easy rolling; skip it and the dough will tear.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water.

Freezer: Meatballs can be frozen raw on a tray, then transferred to a zip‑lock bag (up to 3 months). Fresh pasta freezes well for up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The pasta dough can be wrapped and refrigerated for up to 3 days or frozen for longer storage.
• Meatballs can be formed and frozen raw; bake or simmer directly from frozen.
• Tomato‑butter sauce improves in flavor after resting for 30 minutes; reheat gently before serving.

Frequently Asked Questions