Ricotta and beef meatballs in tomato sauce

Tender veal meatballs with ricotta and pinenuts drenched in rich tomato sauce.

Ricotta meatball in tomato sauce

Ingredients:

• 500 grams veal, beef or pork mince
• 1 cup ricotta cheese
• 1/4 cup toasted pine nuts
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh basil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 large jar passata
• 1 tin crushed tomatoes
• 1 large onion ((finely diced))
• 2 cloves crushed garlic
• 1 large carrot ((finely diced))
• 2 tbsp olive oil
• 1/2 cup white wine

Method:

1. Combine veal, breadcrumbs, egg, ricotta, basil, pine nuts, salt and pepper in a bowl.

2. Roll into golf ball sized balls and placed in a pre-heated and oiled fry pan. Cook on medium heat until golden.

3. Add diced onion, garlic, and carrot the pan and gently stir until vegetables have softened.

4. Deglaze pan with white wine then add crushed tomatoes and passata.

5. Cover the pan with a lid and simmer on medium low heat for 20 - 30 minutes.

6. Season the sauce to taste and serve with al dente pasta of your choice.