One of my favourite new pasta dishes, fennel seed is key.
The Veal Polpette (or..Balls)
Minced Veal (or pork, or a mixture)
(10:1 ratio of veal to breadcrumbs)
Dried chilli flakes
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.
A Light Tomato Sauce
Chopped tin tomatoes
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.