Meatballs in tomato sauce | Dish Podcast | Waitrose

This week on Dish, Nick and Angela are joined by the master of multitasking – comedian, writer, musician, and Taskmaster creator, Alex Horne.

Born in Chichester, Alex first launched onto the comedy scene with open mic gigs while studying at the University of Cambridge. After his fair share of Edinburgh Fringe appearances, he eventually brought Taskmaster to life – debuting at the Fringe before landing on TV screens via Dave in 2009. Now showing on Channel 4 and a global phenomenon, the show is in its 19th series, has been broadcast in over 120 countries, and even has its own live immersive experience in London.

When he’s not dreaming up ridiculous tasks (in a hot tub, no less), Alex is fronting his “six-headed musical comedy band,” The Horne Section. Their hit TV show returns for a second series later this year, and the band’s 2025 UK and Ireland tour is well underway.

At the Dish table, things start – as all good evenings should – with a Guinness and a tube of Pringles, before moving onto Angela’s classic meatballs in tomato sauce, paired with a glass of Primitivo di Manduria Riserva.

Over the episode, Alex teaches Angela a vital lesson about Pringles, reveals his love for food that’s named after its shape, and settles the all-important debate: who would be better on Taskmaster – Nick or Angela?

We are doing a live episode in Sheffield! On Friday 4 July, Dish will be at The Crucible Theatre at Crossed Wires Festival. For our second ever live show, Nick and Angela will be joined by the newly announced and hilariously funny comedian, Lucy Beaumont. Tickets are available now at crossedwires.live.

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All recipes from this podcast can be found at https://www.waitrose.com/dishrecipes

A transcript for this episode can be found at https://www.waitrose.com/dish

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We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she’ll try to answer in a future episode.

Dish is a Cold Glass Production for Waitrose

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I’m going to be making meatballs in tomato sauce and we’re going to serve them with a lovely spaghetti. This looks very nice, Angela. Pleasure. So, talk us through the recipe. You get the meat, you get the ball, mix them together. Done. For the tomato sauce, cook down some onion and garlic. A little bit of salt in there. I’m going to add a little springrig of rosemary into this as well. Sweat that down for about 15 minutes. Nice and soft. Add your tin tomatoes. And there’s your base of your sauce. Then for the meatballs, couple of slices of stale bread. You soak it in milk. It’s quite an Italian thing to do. Got your minced beef, a little bit of cooked onion, garlic, anchovies, parmesan. Mix it all together with a bit of parsley. So now we’re going to roll them, but we’re going to make them for spaghetti. So you sort of want bite-siz little portions. Color them off very quick, like 2 or 3 minutes, and then they finish cooking in the tomato in the sauce. Oh, happy with those. Well, it really works. I can’t believe there’s a slice of stale bread in it. There is, honestly. You’ll see it in the video. There’s no evidence for it.