Meatballs with Spaghetti Bolognese

Polpetti e Spaghetti con Sugo

Ingredients – Meat Balls

• 250 gm beef mince
• 250 gm pork mince
• 1 clove fresh garlic, finely chopped
• ¼ cup fresh parsley, chopped
• ¼ cup parmesan cheese, grated
• 1/4 cup breadcrumbs
• 1 egg
• 1 tbsp milk
• ½ tsp cooking salt
• ¼ tsp pepper

Ingredients – Bolognese Sauce

• ½ m cup olive oil
• 1 lge onion, diced sml
• 250 gm pork mince
• 700 ml bottle passata (tomato puree)
• 2 cups water
• 1 tsp cooking salt
• ¼ tsp pepper
• 1 cup peas, frozen
• Handful fresh basil, coarsely chopped
• 400 gm spaghetti
• Parmesan cheese, grated (for serving)

Method – Meatballs

1. Combine all meatball ingredients by hand in a large bowl.
2. 70 gm at a time, shape the meatball mix in your hands, making flattish ball shapes.
3. Set aside in the refrigerator for a minimum of 10 minutes.
4. Place oil in a large saucepan, and on a medium heat, lightly brown the meatballs all over for about 3 minutes.
5. Remove the meatballs and set aside, leaving the oil in the pan.

Method – Bolognese Sauce

1. On a high heat, in the same pan, add onions and sauté for 2 minutes.
2. Add mince, and fry thoroughly for 2 to 3 minutes until no further juices are released.
3. Return the meatballs to the saucepan.
4. Add passata and water and stir.
5. With the lid on, bring to the boil.
6. Add salt and pepper, peas, basil, and stir.
7. Bring to the boil again.
8. Reduce the heat to a low simmer, and with the lid half on, cook for 1 hour 30 minutes, stirring regularly.
9. When almost ready, prepare to cook the spaghetti (as per packet instructions).
10. When the sauce is cooked, it will be reduced and thickened.
11. Remove only the meatballs from the saucepan, and place on a serving dish.
12. Set aside 2 ladles of bolognese sauce.
13. When the spaghetti is cooked, drain and stir through the rich bolognese sauce that remains in the pot.