RECIPE WRITTEN EXCLUSIVELY FOR WHAT KATIE ATE BY
Master tomato sauce recipe - can be used for pizzas, bolognese, lasagnes etc.
750g pork mince
1 medium onion
3 cloves of garlic
1 heaped tbsp of fennel seeds
Zest of 2 small oranges
1 large egg
1 large handful of flat leaf parsley
Salt and pepper
MASTER TOMATOE SAUCE
1 large onion
4 sticks of celery
6 cloves of fat garlic
4 bay leaves
3 sprigs of fresh oregano
4 tins of cherry tomatoes
150ml of water
50ml olive oil
Large pinch of sugar
Salt & pepper
FOR THE TOMATO SAUCE
Finely dice the onions and celery and sweat off in the olive oil until translucent. Add in the garlic, bay leaves and oregano and cook out for a further 3 minutes.
Add the tins of tomatoes, sugar, water and seasoning. Cook partially covered on a low to medium heat for 45 minutes, stirring regularly to prevent the sauce from sticking.
The sauce can be blended smooth at this point if preferred, cooled and frozen if you wish for another time.
If using the sauce for the meatballs, you’ll need half the quantity of this sauce for the quantity of meatballs suggested.
FOR THE MEATBALLS
Toast off the fennel seeds in a dry pan until fragrant & golden. Slightly crush in a pestle and mortar.
Add the fennel seeds to the minced pork along with the orange zest, roughly chopped parsley, beaten egg and the finely chopped onion and garlic. Season well.
Mix well and using wet hands, form the meat ball mixture into plum size patties and place on a tray and into the fridge for 20 minutes to firm up before frying.
When ready to cook off, heat a little oil in a large frying pan. When the oil is almost smoking, add the meatballs to the pan and sear off on either side till golden brown. Don’t worry if not cooked through at this point as they will finish cooking in the sauce.
Remove meatballs from pan and pop into the heated tomato sauce on a gentle simmer for 5-10 minutes until cooked through. Serve with the cooked linguine, grated Parmesan and plenty of black pepper.