zoom Pork meatballs with fresh tomato & rosemary sauce

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    Pork meatballs with fresh tomato & rosemary sauce

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 4


    500g pork mince
    75g fresh breadcrumbs
    1 medium essential Waitrose Free Range Egg, beaten
    4 anchovy fillets, finely chopped
    2 tbsp chopped fresh flat leaf parsley
    2 tbsp plain flour, seasoned

    2 tbsp olive oil
    2 cloves garlic, finely chopped
    8 large fresh plum tomatoes, coarsely chopped
    1 tbsp finely chopped fresh rosemary
    ½ tsp dried chilli flakes
    1 tbsp red wine vinegar
    250g egg tagliatelle, cooked according to pack instructions
    Grated Parmigiano Reggiano, to serve


    1. Mix the mince, breadcrumbs, egg, anchovies, parsley and some seasoning together in a large bowl until thoroughly combined – the easiest way to do this is with your hands. Roll into about 20 walnut-sized balls. Cover and chill while you make the sauce.

    2. Heat a tablespoon of oil in a medium pan, add the garlic, tomatoes, rosemary, chilli flakes and seasoning, and simmer for 5-8 minutes until pulpy. Stir in the vinegar and check the seasoning.

    3. Roll the meatballs in the seasoned flour. Heat the remaining oil in a non-stick frying pan and fry the meatballs in batches for 5-6 minutes until browned on all sides. Drain on kitchen paper and add to the tomato sauce. Simmer for 5 minutes until the pork is cooked through with no pink meat then serve with the freshly cooked tagliatelle and grated fresh Parmigiano Reggiano.

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