Veal meatballs, passata and ricotta
Photo by Babiche Martens
Change up your regular meatball dish with this veal passata. And you can bottle and store any leftover passata for up to a year.
|500 g||Veal mince|
|1 Tbsp||Dijon mustard|
|2 tsp||Fresh rosemary, finely chopped|
|1 tsp||Brown sugar|
|1 to taste||Salt & freshly ground pepper|
|500 ml||Olive oil|
|500 ml||Tomato passata|
|100 g||Ricotta cheese|
|1 to taste||Fresh oregano|
|1 to taste||Basil|
Passata - makes 3 cups
- Preheat oven to 200C. Put the mince, finely chopped garlic, onion, mustard, rosemary, sugar, egg and seasoning into a bowl. Mix thoroughly with your hands then form into small meatballs.
- Brush a baking dish with olive oil. Add the meatballs and roll to coat with the oil. Spoon over the passata and bake for 15 minutes.
- Meanwhile, cook the pasta in plenty of salted boiling water and serve with the meatballs. Add spoonfuls of ricotta and plenty of fresh basil and oregano.
- Put the cored tomatoes, sliced garlic, basil, oil, salt and sugar into a heavy based saucepan. Cook over a low heat for 2 hours then pass the mixture through a foodmill.
- Return to a saucepan and continue to cook for a further hour or until the mixture has become a thick and rich sauce. If not using over the next few weeks, pour into sterilised bottles and store for up to one year.