Ingredients Jump to Instructions ↓

  1. 300g minced pork

  2. 300g minced venison (or beef)

  3. Couple pinches fresh dried chilli

  4. 2tbsp chopped flatleaf parsley

  5. 2 clove garlic

  6. 300g stale bread

  7. 2 fresh eggs

  8. salt and pepper to season

  9. Olive oil

  10. 1 onion

  11. 1 carrot

  12. 1 celery stick

  13. glass red wine (dry)

  14. 600g fresh tagliatelle

  15. 700ml bottle passata

  16. 400g/1 tin italian chopped tomatoes

  17. 100g '00' strong flour

  18. Bunch fresh basil

Instructions Jump to Ingredients ↑

  1. In a large bowl, mix the minces together with the crushed chilli, parsley and garlic. Soak the bead in warm water the squeeze and drain. Add the bread and eggs to the meat. Season and mix well.

  2. Shape into egg shaped balls and fry in 5 tbspns of olive oil for 4 to 5 minutes.

  3. In a large pan, gently fry the onion, carrot and celery until golden. Add the meatballs and red wine. Once the red wine has evaporated add the passata and chopped tomatoes.

  4. Season and cook on a low heat for an hour. Cook the pasta in boiling salted water. Drain and place the pasta into the sauce. Mix and finish with basil.


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