Pork, Fennel And Apple Meatball Tagliatelle - cooking recipe

Ingredients

1 lb ground pork
3/4 tsp ground fennel seeds
2 None Gala apples, peeled and grated
1 None egg
3 tbsp breadcrumbs
1 1/2 tbsp olive oil
1 None onion, chopped
3 cloves garlic, crushed
12 None sage leaves, chopped
1/3 cup dry white wine
2 1/2 cups tomato puree
2 tsp sugar
1 lb tagliatelle pasta
None None Basil leaves, grated Parmesan cheese, to serve

Preparation

Place ground pork, fennel seeds, apples, egg and breadcrumbs in a large bowl and season with salt and black pepper. Using wet hands, combine well. Roll mixture into 30 balls; place on tray.
Heat 1 tbsp of the oil in a wide, shallow saucepan on 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.
Heat remaining 1/2 tbsp oil in pan. Cook onion for 3 mins. Add garlic, sage and a pinch of salt; cook for 1 min.
Add wine, scraping brown bits from bottom of pan with wooden spoon. Cook until reduced by half. Add tomato puree and sugar; season and bring to a simmer.
Reduce to low. Return meatballs to pan. Cover and cook, stirring occasionally, for 8-10 mins.
Meanwhile, cook pasta in a large saucepan of boiling salted water according to package directions. Drain well.
Place pasta in serving bowls. Top with meatballs and sauce. Sprinkle with basil and Parmesan cheese.