Ingredients
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Minced Beef (500g)
Minced Pork (500g)
Salt & Pepper
Breadcrumbs* (Handful)
Eggs (1)
Dried Oregano
Chilli flakes (To suit your taste)
Garlic (2 cloves)
Olive/Veg Oil
Carrots - peeled and chopped (3)
Guanciale (75g)
Whole red chillies (2)
Tomatoe concentrate
Red wine (1 glass)
Passata (1 jar)
Beef Stock (250ml)
Rummo Spaghetti
Pecorino Romano
Extra Virgin Olive Oil
In a large bowl add the 2 minces the breadcrumbs, salt, pepper, egg and oregano. Wet your hands and start mixing together, squeezing the mixture through your hands until it is evenly mixed through.
Make the mixture into individual balls around 50mm in diameter. Add oil to a frying pan, bash a clove of garlic and add to the oil to flavour it.
Add the meat balls in batches – you want to get them with a good colour on them. Once all the balls are done, remove with a slotted spoon and set aside on kitchen roll.
For the sauce – Add olive oil to a pan and on a low heat add the garlic and chilli to flavour the oil. Add the guanciale and slowly cook until the fat starts to render out. Slowly turn up the heat.
Once the guanciale is beginning to crisp, add the oregano and tomato puree. Mix around for a minute and then add a small glass of red wine to unstick anything that’s stuck.
Add the passata and the beef stock and bring to a steady bubble. Grate in some of your pecorino or better still cut off the rind and put it in the sauce. You wont eat this but it adds a deep flavour.
Add your meat balls to the pan and simmer for an hour until the sauce is reduced and a lovely just pouring consistency. Cook your spaghetti per the pack instructions. Top up the sauce with the pasta water if you feel it’s a little thick.
I like my spaghetti coated – so I add the spaghetti to the sauce and give it a good mix with a good glug of EV Olive oil. Plate up and grate plenty pecorino over the top! And a leaf or two of fresh basil if you’re feeling flash or it’s a first date.
Wash down with the rest of the Chianti you haven’t finished during the making of the dish!
*Keep the ends of your sourdoughs – blitz in a blender and toast for 5 mins in the oven with some
salt.
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