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Ingredients
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100ml olive oil
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1 tablespoon finely chopped basil stems
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1 drained anchovy fillet, chopped
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2 brown onions, finely chopped
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4 garlic cloves, finely chopped
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1L (4 cups) passata
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400g can crushed tomatoes
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1/4 cup fresh basil leaves, torn
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2 slices Italian bread, crusts trimmed
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2 tablespoons milk
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4 slices pancetta, finely chopped
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1/4 teaspoon dried chilli flakes
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1/4 teaspoon ground nutmeg
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1kg pork and veal mince
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1 egg, lightly whisked
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25g (1/3 cup) finely grated parmesan
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2 tablespoons chopped fresh continental parsley
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500g spaghetti, cooked
Method
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1Heat 60ml (1/4 cup) oil in a flameproof casserole dish over low heat. Cook the basil stem, anchovy and half the onion and garlic, stirring, for 8-10 minutes or until onion is soft. Stir in the passata, tomato and basil leaves. Season. Simmer, stirring often, for 15 minutes.
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2Meanwhile, preheat oven to 160C. Chop bread. Combine bread and milk in a bowl. Heat 1 tablespoon oil in a frying pan over medium-low heat. Stir in pancetta, chilli, nutmeg and remaining onion and garlic for 8 minutes. Transfer to bowl. Cool. Stir in mince, egg, parmesan and parsley. Season. Roll into balls. Heat remaining oil in the pan over medium heat. Cook the meatballs, in 3 batches, stirring, for 5 minutes or until brown.
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3Add the meatballs to the sauce. Cover and bake for 20 minutes or until cooked through. Serve with spaghetti.
Source: taste.com.au
