Ingredients

Serves 4

300g dried Fricelli pasta (or similar e.g.  linguini, spaghetti)
150g veal mince
100g pork mince
100g chicken mince
100g lamb shoulder cutlet
2 x 400g tinned chopped tomato
2 brown onions, finely chopped
2 cloves garlic, finely chopped
2 tbsp breadcrumbs
100ml extra virgin olive oil
1 egg (beaten)
½ bunch fresh basil
1 sprig of thyme
1 bay leaf
Salt & pepper
Grated parmesan to garnish

Method

Lightly cook the onion and garlic in 50ml of the olive oil. Reserve half of this mix for the meatballs.

In a saucepan add the other half of the onion and garlic mix with the bay leaf, thyme, lamb cutlet and chopped tomatoes.

Simmer gently until reduced and full flavoured. While this is cooking prepare the meatball mixture …

In a mixing bowl combine onion and garlic mix, all three minces, the beaten egg, bread crumbs and a few chopped leaves of basil. Combine mixture well.

Season the meatball mixture with salt and pepper. Roll out meatballs on to a greased baking sheet and bake in a pre-heated oven at 175˚C for 10 minutes.

Combine meatballs, tomato sugo and torn leaves of the remaining basil. Add your cooked ‘al dente’ pasta, remaining olive oil and salt and pepper.

Garnish with grated parmesan and serve.