- 600g pork mince
- 1 brown onion, diced very finely
- 2 cloves garlic, minced
- ½ bunch oregano, chopped
- 2 eggs
- 2 tbsp grated parmesan
- 1 tbsp Worcestershire sauce
- large pinch ground cumin
- 2 cups tomato passata
- ½ tsp brown sugar
- ½ bunch basil leaves
- ½ cup pecorino, shaved
- 1 pkt casarecce pasta (or macaroni)
1 Sautee the onions in a little olive oil until translucent, then set aside to cool.
2 Beat the mince, onions, garlic, eggs, parmesan, Worcestershire and cumin until very smooth, then season generously with salt and black pepper.
3 Form into meatballs and fry in a little oil over a moderate heat until browned.
4 Add the passata, sugar and basil, season with salt, and simmer for 5 minutes.
5 Meanwhile, cook the pasta according to manufacturer’s instructions.
6 Toss the cooked pasta through the sauce and serve topped with the pecorino.
PROFESSIONAL TIP: Buy mince on the day you intend to cook. Otherwise, store airtight drizzle with a little oil on its surface.