Veal meatballs, passata and ricotta
( SERVES 4 )
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.