Ingredients Jump to Instructions ↓

  1. 1 sticks celery , finely chopped

  2. 2 large cloves garlic

  3. 2 tbsp tomato puree

  4. 2 x 400 g cans chopped tomatoes

  5. 150 ml chicken stock

  6. 100 ml red wine

  7. freshly ground black pepper

  8. 4 tbsp olive oil

  9. 1 onion , finely chopped

  10. 4 cloves garlic , finely chopped

  11. 450 g minced pork

  12. 1 tbsp leaves of basil , chopped

  13. 1/2 tsp ground cinnamon

  14. 1/4 tsp coarsely ground black peppercorns

  15. 250 g long grain rice , freshly boiled

  16. 2 tbsp chopped flat leaf parsley

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pan and soften the chopped onion with the celery and garlic cloves.

  2. Stir in the tomato purée and continue cooking for a minute before adding the tomatoes, cinnamon, stock, wine and seasoning to taste.

  3. Simmer the sauce in an uncovered pan for about an hour, stirring occasionally. If you prefer a smooth sauce, blend it with a food processor or stick blender, or you can leave it as it is with a chunky texture.

  4. Make the meatballs while the sauce is cooking, Heat three tablespoons of olive oil in a frying pan set over a medium heat and soften the onion with the garlic cloves for about 3-5 minutes. Leave to cool.

  5. Mix the pork, with the cooled onion and garlic, and add the basil leaves, cinnamon and pepper. Work everything together and shape into 16-18 meatballs.

  6. Heat the remaining one tablespoon of oil in a frying pan and cook the meatballs for 5-7 minutes, turning occasionally. Add to the tomato sauce.

  7. Serve with a mound of boiled rice flecked with chopped parsley.


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