Our Veal mince is one of the only products we source from overseas, from the Netherlands. We use the topside so we can guarantee it will be good quality and tender.
For the tomato sauce
1 shallot, finely chopped
2 garlic cloves
1 red chilli
800g/1lb 12oz baby plum tomatoes
1 rosemary sprig
olive oil, for drizzling
1 bunch of basil, shredded
salt and freshly ground black pepper
For the meatballs
250g/9oz veal mince
100g/3½oz freshly grated Parmesan
1 free-range egg
olive oil, for frying
For the spaghetti
400g/14oz dried spaghetti
50g/1¾oz freshly grated Parmesan
Preheat the oven to 200C/180C Fan/Gas 6.
To make the tomato sauce, toss all the ingredients, apart from the passata and basil, together in a roasting tin, season with salt and pepper and drizzle with some olive oil. Roast for 20–30 minutes, or until soft and blistered.
Transfer to a mouli and mince into a pan. (Alternatively, blitz in a food processor or blender and pass through a sieve into the pan.) Add some passata if it’s a little thick, bring to a simmer, then stir through the basil.
To make the meatballs, mix the veal, Parmesan, ricotta and egg together. Season and roll into balls.
Heat some olive oil in a frying pan and brown all over. Transfer to the sauce and cook for 8–10 minutes, or until cooked through.
Cook the spaghetti according to the packet instructions. Drain, then toss with the meatballs. Serve in bowls sprinkled with Parmesan.