SPAGHETTI AND MEATBALLS
INGREDIENTS (SERVES 4)
500g pork mince
handful of Barilla spaghetti
few sprigs of thyme, leaves only
1 tbs fennel seeds
1 garlic clove, crushed
1 tsp chilli flakes
3 tbs parmesan cheese, grated
Hillfarm garlic infused canola oil
1 cup chicken stock
1 jar Barilla basilico sauce
Place 3/4 of the mince into a bowl and set the rest aside. Add the thyme, fennel, garlic, chilli, pinch of salt and pepper and cheese. Combine with your hands and roll the mince into small meatballs.
Drizzle a pan with oil and place over a high heat. Fry the outside of the meatballs until caralemised. Transfer the meatballs onto a sheet of baking paper. Leave the pan over a high heat and add the rest of your mince. Season with a pinch of salt and caramelise the meat well. De-glaze the pan with the stock and reduce by half. Add the sauce and meatballs. Leave to simmer for 10 minutes.
Cook the pasta in a boiling pot of salted water. Once the pasta is al dente strain and drizzle with oil. Serve with the meatballs on top.