Ingredients
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500g pork and veal mince
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100g spicy pancetta, finely chopped
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60g (3/4 cup) finely grated parmesan
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55g (3/4 cup) fresh (made from day-old bread) breadcrumbs
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1/3 cup chopped fresh continental parsley
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1 egg, lightly whisked
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2 teaspoons olive oil
Roasted tomato sauce
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800g ripe truss tomatoes, quartered
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2 tablespoons extra virgin olive oil
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1/2 brown onion, finely chopped
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2 garlic cloves, finely chopped
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1 tablespoon tomato paste
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60ml (1/4 cup) red wine
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1 dried bay leaf
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1 teaspoon chopped fresh rosemary leaves
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2 teaspoons caster sugar
Method
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1Combine the mince, pancetta, parmesan, breadcrumbs, parsley and egg in a bowl. Season. Line a baking tray with baking paper. Roll 3 teaspoonfuls of mixture into balls. Place on the prepared tray. Cover with plastic wrap and place in the fridge for 1 hour to chill.
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2Meanwhile, to make the tomato sauce, preheat oven to 200C. Line a large baking tray with baking paper. Arrange tomato, cut-side up, in a single layer on the tray. Drizzle with half the extra virgin olive oil. Roast for 1 hour or until lightly charred.
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3Heat the remaining extra virgin olive oil in a saucepan over medium heat. Cook the onion and garlic for 8 minutes or until soft. Add the tomato paste and stir for 1 minute. Add the wine and simmer for 2 minutes. Add the tomato, bay leaf, rosemary and sugar. Simmer for 10 minutes or until thick. Discard bay leaf. Use a stick blender to blend until smooth. Season.
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4Heat half the olive oil in a non-stick frying pan over medium-high heat. Cook half the meatballs, shaking the pan occasionally, for 8 minutes or until just cooked. Transfer to a plate. Repeat with the remaining oil and meatballs. Add the meatballs to the sauce. Stir until warmed through. Divide among bowls.
Source: taste.com.au
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