Serves 6
INGREDIENTS
For the meatballs:
2.5oz butter
1 large yellow onion, finely chopped
splash of red wine
1 garlic clove, crushed
1.2lbs beef mince
2.5oz prosciutto crudo, very finely chopped
1 tablespoon Parmesan cheese, grated
1 tablespoon tomato ketchup
2 teaspoons Taste #5 Umami Bomb
1 large egg
3 slices white bread, processed into breadcrumbs in a food processor
handful of flat-leaf parsley, finely chopped
sprig of marjoram, finely chopped
Kosher salt and freshly ground black pepper
For the sauce:
2 tablespoons olive oil
1 onion, quartered
1 carrot, quartered
1 celery stalk, quartered
3 garlic cloves
2 tablespoons Bomba! XXX
2 x 14oz cans of chopped tomatoes
large handful of basil leaves, torn
Kosher salt and freshly ground black pepper
TO SERVE
spaghetti
freshly grated Parmesan
Method
- Melt the butter in a skillet, add the onion and fry until soft and just beginning to color.
- Splash in the red wine and cook for a couple of seconds over a high heat until the alcohol has evaporated.
- Place all the other ingredients in a large mixing bowl, add the fried onion mixture and use your hands to work all the ingredients together. Season, but be careful not to add too much salt. Form into 2 inch meatballs and chill in the refrigerator.
- Meanwhile, make the sauce. Pulse the onion, carrots, celery and garlic in a food processor until everything is chopped to the size of small red lentils.
- Heat the oil in a large pan, add the vegetables, and sauté in the oil until the onion becomes translucent.
- Add the Bomba, tomatoes, basil and salt and pepper. Cook over a low heat, stirring, for 15 minutes.
- While the sauce is simmering, fry the meatballs a small amount of olive oil, until well browned and just cooked through, about 5-6 minutes. Add to the sauce and simmer for 15 minutes. Serve with al dente spaghetti and shavings of Parmesan.
