FRICOT
- 500 ml tomato passata
- 250 g beef, minced
- 250 g pork minced
- 125 g onion, sliced
- 3 tbsp olive oil
- 1 slice (around 35 g) wholegrain bread, broken into pieces, soaked in 75 ml milk
- 5 garlic cloves, chopped
- 1 tsp black pepper
- Salt, 2 pinches, one in meatball mixture, one in sauce
- 1 tbsp fresh mixed herbs, leaves chopped, stalks reserved
- 1 sprig large parsley leaves, chopped, reserved for garnish
In a large bowl combine minces, soaked bread, chopped herbs, salt and pepper.
Form into 50 g balls.
Brown in hot oil, transfer to a plate.
In the same pan, soften garlic and onion. Add passata, stalks from herbs, salt and pepper. Bring to a simmer.
Add meatballs, cover and simmer gently for 40 minutes.
Serve with spaghetti and a garnish of parsley.