- Chef: Helen Tzouganatos
- Serves: 4
- Time: 30 minutes cooking + 30 minutes fridge time
Ingredients:
Meatballs
- 250g veal mince
- 250g pork mince
- 1 medium sebago potato, peeled and very finely grated with moisture squeezed out
- 2 garlic cloves, crushed
- 1 egg
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh sage leaves, finely chopped
- Generous pinch of sea salt flakes and cracked pepper
Sauce
- 1 tbsp extra virgin olive oil
- 1 brown onion, diced
- 400g passata
- ½ cup red wine
- ¼ cup water
- ¼ cup fresh basil leaves, chopped
- Pinch of freshly grated nutmeg
Gluten-free spaghetti
Grated parmigiano reggiano, to serve
Method:
Place all ingredients for meatballs in a bowl and mix well by hand to combine. Refrigerate mixture for 30 minutes to firm up and then roll into about 16 meatballs.
Add a tablespoon of olive oil to a large sauté pan on medium-high heat. Sear meatballs for a few minutes by continuously rotating them in pan until golden. Remove meatballs from pan and set aside.
For the sauce, add olive oil to the pan and sauté the onion for a few minutes. Scrape the bottom of the pan to capture all the caramelised bits from the meatballs. Add remaining sauce ingredients to pan and stir to combine. Season with some extra salt and pepper.
Return meatballs to the pan and simmer for 20 minutes with lid on to thicken sauce and cook meatballs through.
Cook spaghetti in a large pot of salted boiling water for 8 minutes. Drain and return to pot with a drizzle of olive oil. Serve with meatballs sprinkled with cheese.