Instructions

STEP 1 – Prepare the Meatballs

• In a large mixing bowl, combine the beef mince and pork mince.
• Add the minced garlic, grated pecorino, beaten eggs, and lemon zest to the meat mixture.
• Season generously with salt and pepper.
• Use your hands to mix everything together until well combined.
• Shape the mixture into meatballs, about 1.5 inches in diameter. You should get approximately 24 meatballs.
• Either gently fry the meatballs to evenly colour them in a little olive oil or roast them in the oven on a lined tray until evenly coloured. 180 degrees fan.

STEP 2 – Make the Red Sauce

• Gently heat the olive oil in a large saucepan over medium heat.
• Add the roughly chopped garlic and sauté for about 1 minute until fragrant but not browned.
• Stir in the tomato puree and mix well until combined
• Add the passata and the sugar, stir well and allow to simmer for a few minutes
• Season the sauce with salt and pepper to taste.
• Tear a few fresh basil leaves and add them to the sauce.
• Let the sauce simmer on low heat for around 20 minutes before adding the cooked meatballs, allow this to simmer together for a further 20 minutes before adding the spaghetti

STEP 3 – Cook the Meatballs

• In a separate large frying pan, heat a bit of oil over medium-high heat.
• Carefully add the meatballs to the hot pan, making sure not to overcrowd them. You may need to cook them in batches.
• Cook the meatballs for about 4-5 minutes on each side until they are browned and cooked through. They should reach an internal temperature of 71°C.
• Transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil.

STEP 4 – Boil the Pasta

• Bring a large pot of salted water to a boil.
• Add the dried spaghetti and cook according to the package instructions until al dente.
• Drain the pasta and set it aside.

STEP 5 – Boil the Pasta

• Add the cooked meatballs to the simmering red sauce and gently stir to coat them with the sauce.
• Allow the meatballs to simmer in the sauce for a few more minutes to heat through.
• Serve the meatballs and sauce over the cooked spaghetti.
• Grate Parmesan cheese over the top as a finishing touch.
• Garnish with more fresh basil leaves if desired.

Enjoy