Photo: Michel OSullivan
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Ingredients
- 2 cloves garlic, finely chopped
- 4 tbsp chopped parsley
- 4 tbsp chopped marjoram
- ¾ cup fresh breadcrumbs
- 50g ricotta
- 150g grated parmesan
- 1 egg
- 300g veal mince
- Salt and pepper
- 100mL extra virgin olive oil
- 1 onion, finely chopped
- 100mL white wine
- 800g tomatoes, peeled, deseeded and chopped
- 400g tagliatelle
- Shaved parmesan, extra
Method
Combine 1 clove garlic, herbs, breadcrumbs, ricotta, parmesan, egg, mince, salt and pepper in a bowl. Mix well and rest in the fridge for 30 minutes. Form tablespoons of mixture into small balls. Heat olive oil in a large pan and saute onion and remaining garlic for 5 minutes. Add wine and cook until liquid is almost evaporated. Add tomatoes and simmer for 10 minutes. Add meatballs and cook, covered, over very low heat for about 1 hour, stirring occasionally.
Cook pasta in plenty of salted boiling water until al dente. Drain and divide evenly between four warm bowls. Top with meatballs, sauce and extra parmesan.
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