Chef Joseph Vargetto from Mister Bianco makes his Sicilian meatballs. Utterly mouth watering!
Preparation: 2 hours
Cooking: 45 mins
- 1kg flour, tipo “00”
- 10 eggs
- 2 onions, finely chopped
- 2 cloves garlic, finely crushed
- 150ml olive oil
- 10 ripe red tomatoes, chopped fine and salted
- ¼ bunch chopped basil
- 500g mince beef
- 500g minced pork
- 200g finely minced pancetta
- 110g dry bread crumbs
- 140g grated Parmesan cheese
- 1 pinch dried chilli
- 2 eggs, lightly beaten
- ½ bunch chopped flat leaf parsley
- ¼ bunch rosemary, chopped fine
- salt and pepper, to taste
For the pasta, add flour and eggs together until they become a well combined dough. Allow the dough to rest for at least one hour, then pass through pasta maker (starting at size 7) until you roll down to size 1. Once you have a thin pasta sheet, cut it into 20 centimetres lengths. Flour well, place on top of each other and roll into a cigar. Cut pasta into desired width to achieve a hand cut spaghetti (or a rough cut tagliatelle).
For the sauce, heat a heat large base pan. Add the olive oil and then add the onions, garlic. Allow this to gently fry, then add the tomatoes and cook for about 20 minutes to reduce the excess water. Near the end of the cooking add the basil, salt and pepper to taste. Finish off with extra virgin olive oil.
For the meatballs, mix together the minces, bread crumbs, Parmesan cheese, eggs, herbs, chilli, salt and pepper in a medium bowl. Roll into 1 inch balls. Heat a large fry pan over medium heat, and coat with olive. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until cooked through—this takes about 10 minutes.