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Traditional Tuscan meatballs and pasta

Enjoy the northern twist on this Italian classic. - by Fast Ed
  • 01 Sep 2021
Traditional Tuscan meatballs and pasta
Prep: 20 Minutes - Cook: 20 Minutes - Serves 4
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This easy, quick but delicious pasta is a northern twist on an Italian classic.

Ingredients

1/2 cup extra virgin olive oil

1 brown onion, finely diced

2 tbsp pine nuts, chopped

3 cloves garlic, chopped

1/2 bunch flat leaf parsley, chopped

1 sprig rosemary, finely chopped

2 tsp ground fennel seed

1 cup breadcrumbs

1 cup ricotta

½ cup finely grated parmesan

Finely grated zest of 2 lemons

1 egg

600g pork mince

Sea-salt flakes and freshly ground black pepper, to season

2 x 400g cans diced tomatoes

2 tsp brown sugar

2 tsp red wine vinegar

400g dried linguine

Extra shaved parmesan, to serve

Extra chopped flat-leaf parsley, to serve

Method

  1. Heat ½ the oil in a large frying pan over a medium heat. Add onion and pine nuts and cook until onion just softens. Stir in garlic, parsley, rosemary and fennel and cook for 2 minutes. Remove from heat and set aside for 10 minutes to cool.

  2. Put onion mixture, breadcrumbs, ricotta, parmesan, zest, egg and pork in a large bowl. Season well with salt and pepper. Stir until pork becomes sticky.

  3. Form 2 Tbsp of the mixture into a ball to make 1 meatball. Flatten slightly. Repeat with remaining mixture to make about 24 meatballs. Heat remaining oil in same pan over a medium heat. Add balls and cook until lightly browned. Add tomato, sugar and vinegar, then season. Cook for a further 10 minutes.

  4. Meanwhile, cook pasta following pack instructions. Drain well and stir into sauce. Serve with extra shaved parmesan and extra parsley.

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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