Ingredients
Serves 4
600g veal mince
600g pork mince
150g breadcrumbs
1 carrot, finely grated
100g carrot puree
3tbsp flat leaf parsley
1 medium onion finely chopped
2 tsp tomato paste
1 tin chopped tomatoes
2 cloves garlic chopped
50ml extra virgin olive oil
100ml good stock
1 sprig thyme
100g Pecorino
320g Spaghetti - 80g per person
Method
Mix the veal and pork mince together with the breadcrumbs, carrot puree and parsley. Season with salt and pepper and mould into little meatballs.
Fry the onion in a little olive oil until tender with the garlic. Add the grated carrot and cook for a further two minutes.
Add the tomato paste, chopped tomatoes and stock. Add the sprig of thyme and a little salt and pepper.
Fry the meat balls until golden on all sides and add them to the tomato sauce.
Bring to a gentle simmer, lid on and place into a moderate oven 165°C for 1hr - alternately use a pressure cooker and cook for 15 minutes.
Cook spaghetti in boiled salted water.
Serve topped with sauce and meatballs and plenty of grated pecorino.