Spaghetti with pork meatballs

1 servings

Ingredients

Quantity Ingredient
1¾ pounds Lean pork mince
2 mediums Spanish onions; finely chopped
1 teaspoon Dried oregano
3 Cloves garlic; pulped
4 tablespoons Parmesan; finely grated
½ teaspoon Ground nutmeg
1 Egg; beaten
2 tablespoons Olive oil
2 14 oz cans Italian plum tomatoes with
; their juices
2 fluid ounce Olive oil
½ medium Spanish onion; finely chopped
2 larges Clov garlic
½ small Bunc fresh sweet basil
½ tablespoon Fresh or dried oregano
1 pinch Ground white pepper
1 teaspoon Caster sugar
½ teaspoon Sea salt
Freshly ground black pepper
2 pints Tomato sauce; (see above)
2 Glasses white wine
1 teaspoon Dried oregano
1 Clove
1 ounce Unsalted butter
2 pounds Spaghetti
Shaved parmesan; to serve
Freshly ground black pepper

Directions

MEATBALLS

TOMATO SAUCE

SPAGHETTI SAUCE

Meatballs:

Combine the pork mince with the onions, oregano, garlic, parmesan and nutmeg. Mix in the beaten egg to bind the mixture together. Shape into small walnut-sized balls, then chill in the fridge for 1 hour to help them keep their shape. Heat the olive oil in a high-sided casserole dish over a hot flame and seal and lightly brown each meatball. Take care not to overdo the sealing process or the meatballs will dry out. When all the meatballs have been sealed off, remove them with a slotted spoon.

Tomato sauce:

Pass the tomatoes through a fine mouli sieve to remove the seeds and skin.

Heat the olive oil in a solid-based saucepan over a medium heat, and add the onion, garlic, basil, oregano and white pepper. Stir briskly to prevent the onion browning. When the onion has softened, add the tomato pulp and basil. Bring the mixture to the boil and immediately reduce the heat to a low simmer. Remove the garlic and discard.

Stir in the sugar (this balances the acidity of the tomatoes) and half of the salt. Simmer the sauce for about 30 minutes, until well reduced. The solids will tend to condense on the bottom of the pan, so stir with a wooden spoon occasionally. The time taken will vary, depending on the degree of wateriness of the original canned tomato contents, so keep an eye on the pan. Remove the basil stalks before serving. Season the finished sauce with freshly ground black pepper.

Spaghetti sauce:

Deglaze the casserole dish with the white wine and allow to bubble for a minute. Then add the tomato and basil sauce, oregano and clove. Bring to the boil, reduce the heat, add the meatballs and cover the pan. Simmer for about 30 minutes until the meatballs are cooked through. Finally add a small lump of butter and stir it through to give the sauce a shine.

While the sauce is cooking, cook the spaghetti in a large pan of boiling lightly salted water until it is just tender but still retains some bite (al dente). Drain well and toss some of the sauce through the pasta. It should not be runny, but should cling to the strand.

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