Recipe Inspiration

Ingredients...

1.4kg beef mince

500g finely chopped onion

20g chopped garlic

2g dried flaked chillies

100g breadcrumbs

30ml milk

1kg fresh good quality tomatoes, roughly chopped

50g tomato paste

150ml red wine

500ml Essential Cuisine Signature Veal Stock Reduction

2g dried oregano

Salt and pepper

Olive oil

1.2kg fresh pappardelle pasta

Method...

1. Mix the breadcrumbs with the milk and set aside. Fry half the chopped onion with half the garlic in a little olive oil until golden brown. Add the chilli flakes and mix the onion and breadcrumbs into the mince. Season. Roll into 40 even sized balls, no bigger than a golf ball, squeezing gently to keep the shape. Fry gently in a little more olive oil until starting to colour. Strain and set aside.

2. Fry off the rest of the garlic and onion. Add the oregano and cook until golden brown. Deglaze with the red wine and reduce until almost gone. Add the tomatoes and cook for 2 minutes. Add the tomato purée and cook down slowly until the tomatoes are starting to break down.

3. Add the Essential Cuisine Signature Veal Stock Reduction and cook slowly until it starts to thicken. Check the seasoning. If you prefer a smooth sauce, blend and pass through a sieve. Add the meatballs and simmer for 10-12 minutes until the meatballs are cooked through.

4. Cook the pasta in boiling salted water and strain. Portion into a bowl and serve 4 meatballs per person with a good spoonful of the sauce on top.

5. Top with grated parmesan and serve with crusty garlic bread.

Chefs Tip

Try using a mixture of pork and beef