Real Living magazine recipe for pork, fennel and apple meatballs tagliatelle.

INGREDIENTS

500g pork mince
¾ tsp ground fennel seeds
2 Royal Gala apples, peeled & grated
1 egg
3 tbsp breadcrumbs
Sea salt
Cracked black pepper
1½ tbsp olive oil
1 brown onion, chopped
3 garlic cloves, minced
12 sage leaves, chopped
1/3 cup dry white wine
2½ cups tomato passata
2 tsp sugar
500g tagliatelle pasta
Handful basil leaves, to serve
Finely grated parmesan, to serve

Equipment
Sharp knife
Grater
Large saucepan
Large mixing bowl
Baking tray
Wide, shallow saucepan with lid
Tongs
Wooden spoon
Colander
Kitchen spoon

METHOD

Make meatballs Place mince, fennel seeds, apple, egg, breadcrumbs, salt and pepper in mixing bowl and use wet hands to combine well. Roll mixture into 30 balls and place on baking tray.

Heat 1 tbsp oil in wide, shallow saucepan over medium-high heat. Cook meatballs, turning carefully so as not to break up soft mixture, for 5 mins, or until golden on all sides. Remove from pan.

Add remaining oil and onion to pan and cook for 3 mins. Add garlic, sage and a pinch of salt, and cook for 1 min. Add wine, using wooden spoon to stir and scrape brown bits from base of pan (called "deglazing"). Cook until reduced by half. Add passata and sugar to pan, season and bring to a simmer.

Reduce to a gentle simmer, return meatballs to pan. Cover and cook, stirring occasionally, for 8 to 10 mins.

Cook pasta Meanwhile, cook pasta in large saucepan of salted boiling water, according to packet directions. Drain well.

Serve Place pasta in serving bowls, top with meatballs and sauce, and garnish with basil and parmesan.