Meatballs & Pasta


pork & veal mince (50/50 mix)
parmesan cheese
white breadcrumbs
1 1/2 eggs per kilo of meat
roasted garlic
salt & pepper to taste
continental parsley, finely chopped
garlic, slivered
onions, very finely chopped
celery, very finely chopped
olive oil


Mix all ingredients togetherthoroughly by hand, with a ratio of approximately 80 per cent mince, 10 per cent cheese and 10 per cent crumbs. Vary according to desired texture.

Cover hands with olive oil, take a palmful of mix and roll in to meatballs. Set aside, preferably in a fridge, for 30 minutes.

Heat olive oil and saute onions and celery over extremely low heat until completely clear. Add tomatoes and salt and continue to cook over low heat for about 1 hour, stirring regularly.

Add the meatballs to the sauce and cook over medium heat for about 30 minutes.

In the mean time, boil a pot of salted water and cook the pasta of choice. When the pasta is cooked, strain in a colander.

Add a generous amount of sauce to the bottom of an empty pan, then return the pasta. Mix thoroughly. Serve the pasta and add meatballs.

Contributor: Cam