Ingredients:
1 small carrot, finely grated
30g unsalted butter
400g veal mince
400g pork mince
1 1/2 cups fresh breadcrumbs
1/4 cup chopped flat leaf parsley (optional)
1/4 cup extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 x 400g cans chopped tomatoes
100ml chicken stock
2 tbsp tomato paste
2 thyme sprigs
2 bay leaves
375g pasta
Shaved / grated parmesan to serve
Place carrot, butter and 100ml water in a medium saucepan on low heat. Cover and cook, stirring occasionally, for 10 mins, until carrot is soft. Place in a food processor and process until a puree forms. Cool.
Mix minces, breadcrumbs, carrot puree and parsley, if using, in a large bowl. Season well. Using wet hands, shape mixture into meatballs.
Preheat oven to 185C or 165C fan. Heat oil in an ovenproof saucepan or flameproof casserole pan on high. Cook meatballs, turning, for 4-5 mins, until browned all over. Remove from pan. In same pan, cook onion and garlic for 2-3 mins, until soft. Stir through tomato, stock and tomato paste. Return meatballs to pan. Add thyme and bay leaves. Season, reduce heat to medium and bring to a gentle simmer. Cover and bake, stirring occasionally, for 45 mins, until thickened.
Meanwhile, cook pasta according to packet directions. Drain.
Toss to combine meatballs and pasta (Kimba's Note: My photo above wasn't tossed, just spooned on top of cooked pasta). Top with grated cheese and serve.
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