Ingredients

– 100g Parmesan cheese, finely grated (plus extra for the top)
– 50g breadcrumbs
– 50ml milk
– Small bunch parsley, finely chopped
– 500g of veal mince (or you can use beef or lamb)
– Salt and pepper to taste
– Olive oil
– 2 sticks celery, finely diced
– 1 carrot, finely diced
– 4 cloves garlic, finely diced
– 1 jar of tomato passata
– 1/2 bunch basil
– 1 packet spaghetti

Method

1. To make the meatballs, add the cheese, breadcrumbs and milk to a bowl and stir to hydrate the breadcrumbs.
2. Add the mince meat, parsley and season with salt and pepper.
3. Mix well until you have a bouncy, sticky meat mixture.
4. Drizzle a good amount of olive oil onto an oven-safe tray. Roll your meatballs just smaller than a golf ball.
5. Once all the balls are rolled, place into a 180°c oven for 25-30 minutes.
6. Get a large pot of salted water on to boil to cook the pasta.
7. In a separate saucepan, add a good amount of olive oil over medium-high heat. Add the celery, carrot and garlic.
8. Season with salt and cook this for 10-12 minutes.
9. Add the tomato passata and bring to a light simmer. Once it’s simmering, add your basil and stir through.
10. Cook the sauce for 25 minutes before removing the basil and adding the cooked meatballs to the sauce.
11. Stir well and start cooking your pasta to the packet instructions.
12. Once your pasta is cooked, drain well, preserving some of the cooking water to stir through your meatballs and sauce.
13. Garnish with a drizzle of olive oil, grated Parmesan and a little bit more basil.

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