MIA’S MEATBALLS
SERVES 4
FOR THE MEATBALLS
2tbsp olive oil
5 slices white/brown bread, crusts discarded 200ml milk
500g minced pork
250g minced beef 2tbsp finely chopped flat leaf parsley leaves
1 large garlic clove, crushed 70g finely grated pecorino cheese
1 egg
500g fresh egg tagliatelle or fettuccine pasta
Fine sea salt and freshly ground black pepper
FOR THE SAUCE
6tbsp olive oil
1 large garlic clove, crushed 3 x 400g cans of chopped tomatoes
8 large basil leaves, torn in half
2 mozzarella balls (125g each), drained, cut into small cubes and refrigerated
1
Pour oil in a medium flat tray, spread using fingertips and set aside. Break bread into a bowl and pour over milk. Using fingertips, mix together to make a wet paste. 2
Add minced meats, combine, then add parsley, garlic, pecorino, 2tsp salt and ½tsp pepper. Crack in the egg and mix together.
3
Divide into 10 meatballs, rolling between palms to compact. Place on a tray, cover with cling film and rest in fridge for 30 mins.
4
Place a large pan over medium heat and add oil. Place in eight meatballs and fry for 15 mins, turning regularly with spoons until brown all over. Switch off heat and transfer one by one to a plate, leaving juices in the pan.
5
Now for the sauce. Place the same saucepan back over medium heat and add the remaining two meatballs. Add garlic and, with wooden spoon, break meatballs into pieces and fry for 4 mins. Add tomatoes, basil, 2tsp salt and ½tsp pepper.
6
Fill a can with hot water and add. Stir then simmer for 10 mins, stirring occasionally. Scrape base for caramelised bits.
7
Reduce the heat to minimum and place meatballs in sauce. Stir, covering meatballs in sauce. Cook for 2 hours, stirring occasionally. Switch off heat.
8
Fill large saucepan with 4litres water and 1tbsp salt. Bring to boil. Add pasta and cook until al dente. Remove meatballs from sauce and keep warm. Drain pasta then tip into the sauce. Stir to coat.
9
Divide pasta, meatballs and sauce between four warmed plates. Sprinkle over mozzarella.