Pork meatballs with tagliatelle

This is one of MY favourite dinners. It is so simple and the ingredients are minimal but it is DELICIOUS. I often serve it when we have friends and their children over for dinner and accompany it with an argula, pear and and parmesan salad. The adults are always amazed by how flavoursome such few ingredients are.

2 slices of bread

¼ cup of milk

500g pork mince

The finely grated zest of a lemon

Small onion, very finely sliced or diced.

Garlic clove, crushed.

Jar of passata

Salt, pepper, sugar

Small bunch of parsley, finely chopped

Place the bread in a shallow dish, pour over the milk and leave it until the bread has soaked up all the milk. Then add the mince and lemon zest to the bread. Use your hands to combine it all.

Once combined, make teaspoon sized meatballs.

Heat some olive oil in a large frying pan and brown the meatballs. Removed from pan.

In the same pan, heat some more oil (add a knob of butter to the pan if you wish. I like to) over low-med heat. Add the onions and garlic and sauté until soft and translucent. The add the jar of passata and allow to bubble up. Season to taste. Stir the parsley through then return the meatballs to the pan. Cook for about 10 – 15 mins, until the meatballs are cooked through and the sauce has taken that wonderfully thick consistency that coats a spoon.

Serve with the pasta of your choice. I’m rather partial to linguine.

My two eat this with gusto. It also freezes well.