Ingredients
The following ingredients have 5 Servings
- 500 g beef mince
- 1 small red onion (peeled)
- 2 garlic cloves (peeled)
- 2 large handfuls fresh herbs of your choice (I used Italian parsley, basil, thyme and oregano)
- 2 slices white bread (crusts removed)
- 1/4-1/2 cup milk
- 1 cup approximately 50g pecorino, finely grated
- salt & pepper to serve
- 1 large red onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 500 g ripe tomatoes (chopped (alternatively use a can of chopped tomatoes))
- 1 cup passata (tomato puree)
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1 bay leaf
- 1 fresh rosemary sprig
- 1 teaspoon sugar (optional)
- salt & pepper to taste
- bucatini (or pasta of your choice, cooked)
- grated Pecorino/Parmesan
- fresh basil leaves
Instruction
- To make the meatballs, place the beef in a bowl.
- In a small food processor (or by hand), finely chop the herbs, onion and garlic.
- Add the herb mixture to the beef.
- In a small bowl, soak the bread in just enough milk to completely saturate the bread.
- Add the soaked bread to the beef and onion mixture then add the cheese and season to taste.
- Mix well and form golf-ball sized meatballs.
- In a large frying pan, fry the meatballs in a splash of oil until browned all over. Set aside.
- To make the sauce, fry the onion in a splash of oil in a saucepan until soft and translucent.
- Add the garlic and fry for another 30 seconds.
- Add the remaining ingredients and allow to come up to a simmer.
- Simmer the sauce for 10 minutes uncovered.
- Place the meatballs in the tomato sauce and allow to simmer gently for another 10-15 minutes until the meatballs are cooked to your liking.
- Serve with cooked pasta garnished with a good grating of Pecorino and a few fresh basil leaves.
