Name: Pork & rosemary meatballs with pasta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram minced pork; 1 brown onions (200g), chopped finely; 2 clove garlic, crushed; 1/4 cup (15g) stale breadcrumbs; 1 egg, beaten lightly; 1 1/2 tablespoon coarsely chopped fresh rosemary; 1 tablespoon olive oil; 1 tablespoon tomato paste; 1/2 cup (125ml) dry red wine; 700 gram bottled tomato pasta sauce; 1 cup (250ml) water; 375 gram angel hair pasta; 1/3 cup (25g) finely grated parmesan

Ingredients

500 gram minced pork

1 brown onions (200g), chopped finely

2 clove garlic, crushed

1/4 cup (15g) stale breadcrumbs

1 egg, beaten lightly

1 1/2 tablespoon coarsely chopped fresh rosemary

1 tablespoon olive oil

1 tablespoon tomato paste

1/2 cup (125ml) dry red wine

700 gram bottled tomato pasta sauce

1 cup (250ml) water

375 gram angel hair pasta

1/3 cup (25g) finely grated parmesan

Method

1.Combine pork, half the onion, half the garlic, the breadcrumbs, egg and rosemary in a large bowl. Using damp hands, roll heaped tablespoons of mixture into balls.

2.Heat oil in a large saucepan over medium heat; cook remaining onion and garlic, stirring, until onion softens. Stir in paste; cook, stirring, 2 minutes. Add wine, pasta sauce and the water; bring to the boil.

3.Carefully drop the meatballs into the sauce; simmer 10 minutes or until meatballs are cooked through.

4.Meanwhile, just before the meatballs are cooked, cook pasta in a large saucepan of boiling water until almost tender; drain.

5.Serve pasta topped with meatballs, scatter with cheese.

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