Spaghetti & Meatballs

Ingredients

(serves 8-10)

• 750g veal mince
• 750g pork mince
• 2 x 1cm slices sour dough bread, crusts removed, soaked in milk to soften
• 10g fennel seeds crushed in a mortar & pestle
• 3 cloves garlic, crushed
• 1/3 bunch flat leaf parsley chopped
• 3 tbsp fresh thyme, chopped
• 5g chilli flakes
• 2 tsp dried oregano
• Salt & pepper
• 2 eggs

Method

Combine all ingredients together and mix well. Roll into balls and cook in a frypan with a little oil until browned. Set aside.  In a large saucepan, heat a little oil, and add 1 onion finely diced, 3 cloves of crushed garlic, 1 red chilli and 4 stalks of basil and sauté until the onion is soft. Add 3-4 cans of diced tomatoes and season with salt (or use fresh tomatoes diced if in season). Add the meatballs and simmer until the sauce reduces a little. Season to taste. Serve on cooked spaghetti, with fresh basil and grated parmesan, and a drizzle of good olive oil.