Fusilli con Polpettine

(Fusilli with meatballs)

Serves 4


Ingredients:

3-4 slices white bread
1 onion
750g pork and veal mince or beef mince
¼ cup (25g) freshly grated Parmesan cheese
2 tbsp chopped fresh parsley
1 egg, beaten
1 clove garlic, crushed
rind and juice of half lemon
salt and freshly ground black pepper
¼ cup (30g) plain flour, seasoned
2 tbsp olive oil
500g fusilli
shavings of Parmesan cheese, to garnish
freshly ground black pepper

Sauce:
425g can tomato puree
½ cup (125ml) beef stock
½ cup (125ml) red wine
2 tbsp chopped fresh basil leaves
1 clove garlic, crushed
salt and freshly ground black pepper


Method:

1. Process the bread in a food processor until breadcrumbs form. Peel the onion and chop very finely. Using your hands, combine the mince, breadcrumbs, Parmesan cheese, chopped onion, parsley, egg, garlic, lemon rind and juice, salt and pepper in a large bowl. Roll tablespoonful of the mixture into balls, then roll the balls in the seasoned flour.
2. Heat the oil in a large pan and fry the balls in batches until golden. Remove from pan, drain on paper towels and set aside. Drain excess fat and juices from pan.
3. To make Sauce: Combine tomato puree, stock, wine, basil, garlic. salt and pepper in pan and boil to the boil.
4. Reduce the heat and return the meatballs to the pan. Simmer for 10-15 minutes. Meanwhile, add the fusilli to a large pan of rapidly boiling water and cook until just tender; drain. Serve with the meatball sauce.