- 2 shallots
- 4 garlic cloves
- 2 tsp dried oregano
- 1 lemon
- A small handful of flat leaf parsley
- 50g parmesan
- 350g ruby veal mince
- 1 onion
- 330ml cherry tomato passata
- 200g spaghetti
- 2 tbsp olive oil
- A pinch of sea sat and black pepper
- 200ml boiling water
Prep: 20 mins | Cook: 40 mins | Total: 50 mins
1. Peel the shallots and roughly chop them. Peel 2 of the garlic cloves. Add the shallots and garlic to a small food processor. Sprinkle in 1 tsp dried oregano and add a good pinch of salt and pepper. Grate in the lemon zest. Add the parsley leaves and stalks. Grate in half of the parmesan and blend till everything is well combined and finely chopped.
2. Scoop the mixture into a large bowl and crumble in the veal mince. Your your hands to mix the mince and the other ingredients together, till fully incorporated. Roll the mixture into small meatballs and pop them onto a plate. Cover the meatballs and refrigerate if not using straight away.
3. Peel and finely chop the onion. Peel and finely slice the remaining garlic cloves.
4. Pour 2 tbsp oil into a large, deep pan and warm to a medium-high heat. When the pan is hot, add the veal meatballs. Fry for 5 mins, turning once or twice, till the meatballs are golden brown. Scoop the meatballs out of the pan and into a bowl.
5. Reduce the heat of the pan used to fry the meatballs to medium. Slide in the chopped onion and garlic cloves. Add 1 tsp dried oregano and a pinch of salt ad pepper. Fry the onion for 5-8 mins, stirring occasionally, till softened. Pour in the cherry tomato passata and 200ml boiling water. Stir well till combined. Bring to the boil, then reduce the temperture to a gentle simmer. Add the meatballs back to the pan. Cover with a lid and cook with a gentle bubble for 20 mins, stirring occasionally. Add a splash more water to the pan if the sauce starts to look too thick.
6. Fill up your kettle and switch it on. Fill a medium pan with boiling water and add a generous pinch of salt. Pop the pan on the hob and bring to the boil. When the meatballs are nearly cooked, add the spaghetti to the boiling water. Simmer the spaghetti for 7-8 mins, till the strands are tender with a slight bite. Drain the cooked pasta well through a sieve.
7. When the meatballs are ready, add the cooked pasta to the sauce. Stir till combined, then scoop between plates. Serve with the remaining parmesan cheese grated over the top.