Meatballs

all details

Why does nanna's pasta sauce taste better than everyone else's? It's no mystery to Homecook Hero Connie Pagano.

Homecook Hero Connie Pagano's meatballs.
Photo: Sahlan Hayes

Ingredients

  • 1kg pork mince
  • 1kg veal mince
  • 1 egg
  • 2 cloves garlic, crushed
  • 1/2 handful parsley
  • 1/2 cup parmesan
  • 2 cups breadcrumbs
  • Olive oil
  • 1 onion
  • 1 carrot, grated
  • 4 x 400g cans tomatoes, pureed
  • About 1 tsp salt
  • Handful each of parsley and basil
  • 2 cloves garlic, crushed

Method

Mix mince, egg, garlic, parsley, parmesan and breadcrumbs in a bowl, roll into balls and set aside. At this stage, select number of meatballs for serves required and freeze the remainder for future use. To make sauce, heat a thin layer of olive oil in a saucepan. Add the onion and carrot and cook for a few minutes then fry the meatballs for a few minutes. Add the tomatoes. Season with salt, add herbs and garlic. Bring to the boil. Turn down the heat and simmer for two hours. Serve on pasta with parmesan cheese. Sauce serves about six people.

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  • Cuisine - Italian
  • Course - Main-course

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