Ingredients
- 80 g (2 2/3 oz) day-old white bread, finely chopped (about 3 slices)
- 125 ml (4 fl oz/1/2 cup) milk
- 60 ml (2 fl oz/1/4 cup) olive oil
- 1 brown onion, finely chopped
- 100 g (3 1/2 oz) pancetta, finely chopped
- 2 garlic cloves, crushed
- 125 ml (4 fl oz/1/2 cup) red wine
- 500 g (1 lb 2 oz) minced (ground) beef
- 300 g (10 1/2 oz) mixed minced (ground) pork and veal
- 50 g (1 3/4 oz/1/2 cup) finely grated pecorino cheese
- 700 g (1 lb 9 oz) tomato passata (puréed tomatoes)
- 250 ml (9 fl oz/1 cup) chicken stock
- 400 g (14 oz) dried spaghetti
- grated parmesan cheese, to serve
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Combine the bread and milk in a small bowl and stand for 10 minutes or until softened.
2. Meanwhile, heat 1 tablespoon of the oil in a frying pan over medium heat. Add the onion, pancetta and garlic and cook, stirring, for 5-10 minutes or until softened. Add the wine and bring to the boil. Reduce the heat to low and simmer for 3 minutes or until almost completely evaporated. Transfer to a bowl and allow to cool to room temperature.
3. Combine the bread mixture, onion mixture, meats and cheese in a large bowl. Season with salt and freshly ground black pepper, then mix well.
4. Using wet hands, roll heaped tablespoons of the meat mixture into 25 balls. Place in a large baking dish (the meatballs need to fit fairly snugly in the dish).
5. Heat the remaining oil in a large frying pan over medium heat. Add the tomato passata and stock. Bring to the boil. Reduce the heat to low and simmer, uncovered, for 20 minutes or until reduced slightly.
6. Pour the tomato sauce mixture over the meatballs. Cover the dish with foil and bake for 45 minutes.
7. Cook the pasta in a large saucepan of boiling salted water, following the packet instructions, until al dente. Drain and return to the pan. Add some of the sauce and toss to combine. Serve the spaghetti topped with the meatballs, sauce and parmesan cheese.
