Categories: December

Ingredients

• 2 thick slices white bread, crusts removed
• 60ml milk
• 300g pork mince
• 2 tbsp grated Parmesan, plus extra to serve
• 2 tsp dried mixed herbs
• 2 tbsp chopped fresh flatleaf parsley, plus extra to garnish
• Zest of 1/2 lemon, finely grated
• 1 egg
• 400g dried spaghetti
• 1 onion, roughly chopped
• 2 garlic cloves
• 2 tbsp olive oil, plus extra to toss the pasta
• 750ml tomato pasta sauce
• 250ml chicken or beef stock

Directions

1. Place the bread in a small bowl, pour over the milk and soak for 5 minutes.

2. Place the mince, Parmesan, dried and fresh herbs, lemon zest and egg in a large bowl. Mash the bread to form a paste and add it to the meat mixture. Season well.

3. Next, with clean hands, combine the mixture together. Break off walnut-sized pieces and roll in your hands to form balls, then place them on a tray. Cover with cling film and refrigerate for 30 minutes.

4. To make the sauce, place the onion and garlic in a food processor and process until finely chopped. Heat the oil in a large deep pan, add the onion mixture and fry until just softened. Add the tomato sauce and stock, bring it to the boil, then simmer for 10 minutes. Add the meatballs and allow to simmer for a further 15 minutes. Do not stir the meatballs or they may fall apart.

5. Meanwhile, cook the spaghetti in a large pan of salted boiling water according to packet instructions. Drain and toss in a little olive oil. Combine the spaghetti with the meatballs and sauce.

6. Serve in deep bowls, sprinkle with grated Parmesan and parsley.

Email to a friend | Print this recipe | Back