One of my favourite new pasta dishes, fennel seed is key.

The Veal Polpette (or..Balls)
Minced Veal (or pork, or a mixture)
Bread crumbs
(10:1 ratio of veal to breadcrumbs)
Fennel Seed
Dried chilli flakes
Salt
Pepper
Egg ( to bind)

Toast and then grind/whizz the fennel seeds.
Combine the ingredients above and add 1 egg per 500g of meat to bind.

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Form into balls and place in oven tray lined with grease proof paper.

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Put in a very hot oven until browned all over. Set aside ready to finish in the sauce.

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A Light Tomato Sauce
Onion
Garlic
Celery
Chopped tin tomatoes
Red wine
Bay leaf
Sherry vinegar
Sugar
Basil

Finely chop the onion, garlic and celery. Lightly fry in olive oil.
Once softened add the wine, reduce then add the tomatoes and bay leaf.
Add a splash of sherry vinegar and a pinch of sugar. It will transform your sauce.
Simmer for no more than 15 mins. Keep it nice and fresh, don’t over reduce.

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make the salad: sliced radish and tomato, with shallots and salsa verde ( recipe to follow)

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Pop the veal balls into their tomatoey bath for a short braising till done.

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Remove the balls so you can properly coat the pasta in sauce.

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Then cook the tagliatelle and add to the sauce with a little pasta water to loosen.

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Add loads of Parmesan – then serve.

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About thegreedyrat

A very lucky rat whose partner cooks up a delicious storm

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