Jamie Oliver's Meatballs and Pasta

Ingredients
-4 sprigs of rosemary (I used 2 and i thought it was too much -- tasted like sausage almost!)
-12 crackers (I used saltines)
-2 T of dijon
-1 lb of beef, pork, or both.
-1 t of dried oregano (I left this out because i despise the taste of dried oregano)
-1 egg
-sea salt
-olive oil
-small bunch of basil
-1 onion (med)
-1 cloves of garlic
-1/4 a fresh chile
-1 x 14 oz. cans of diced tomatoes
-2T balsamic vinegar
1 lb of penne pasta
-Parmesan cheese for topping
*I also added chopped basil to the meatballs.

Chop up the rosemary leaves finely. Smash up the crackers until they're like crumbs then add to bowl with rosemary. Add mustard, meat, and organo. Crack the egg and and a punch of salt and pepper. Mix well with clean hands. Divide in 4 large balls then divide deach ball unto 6 small meatballs. Put on a plate, drizzle in olive oil and cover til needed. I just cooked them right away.

Pick the basil leaves, keeping and smaller ones to the side for later. Peel and finely chop the onion and the garlic. FInely slice the chile, put a large pan of salted water on to boil. Next, heat a large frying pan in a medium heat and add 2 lugs of olive oil. Add the onion to the frying pan and stir for about 7 minutes or until softened. Then add the garlic and chile, and as soon as they start to get some colour, add the large basil leaves. Add the tomatoes and balsamic. Bring to the boil and season to taste. Meanwhile, heat another frying pan and add a lug of olive oil and your meatballs. Stir them around and cook for 8010 minutes until golden. Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat. Add the pasta to the boiling water and cook.

Plate the pasta and add the sauce and a few meatballs on the top. Garnish with small basil leaves and Parmesan cheese.

yum.