Italian

Meatball fusilli bake

Name: Meatball fusilli bake recipe
Yield: 6
Cuisine: /italian
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 50g unsalted butter; 3 garlic cloves, thinly sliced; 1/2 onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 1/2 small celeriac, finely chopped; Zest of 1/2 orange & juice of 1; Pinch of saffron; 50ml red wine vinegar; 1 tbs caster sugar; 150ml red wine; 3 x 400g cans chopped tomatoes; 1 tbs tomato paste; 1 cup (250ml) chicken stock; 500g fusilli; 200g mozzarella, torn; 1/4 cup (20g) grated parmesan; 500g pork and veal mince; 1 1/4 cups (300g) fresh ricotta; 1 bunch oregano, roughly chopped; 1 1/4 cups (100g) grated parmesan; 2 tbs breadcrumbs; Pinch of freshly grated nutmeg; 2 garlic cloves, crushed; 1 egg, lightly beaten; Plain flour, to dust

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by Monty Koludrovic

Jul 08, 2021

“This sauce should come with a warning label: ‘You may melt into your chair’. This recipe calls for a good-quality pasta to drink up all that delicious sauce.” – Monty Koludrovic

1/4 cup (60ml) extra virgin olive oil
50g unsalted butter
3 garlic cloves, thinly sliced
1/2 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 small celeriac, finely chopped
Zest of 1/2 orange & juice of 1
Pinch of saffron
50ml red wine vinegar
1 tbs caster sugar
150ml red wine
3 x 400g cans chopped tomatoes
1 tbs tomato paste
1 cup (250ml) chicken stock
500g fusilli
200g mozzarella, torn
1/4 cup (20g) grated parmesan

Meatballs

500g pork and veal mince
1 1/4 cups (300g) fresh ricotta
1 bunch oregano, roughly chopped
1 1/4 cups (100g) grated parmesan
2 tbs breadcrumbs
Pinch of freshly grated nutmeg
2 garlic cloves, crushed
1 egg, lightly beaten
Plain flour, to dust
1/4 cup (60ml) extra virgin olive oil

Method

1.

Heat oil in a large heavy-based, deep saucepan over medium-high heat. Add butter, garlic and onion, and cook, stirring, until softened. Add carrot, celery, celeriac, orange zest and juice. Add saffron, vinegar and sugar, and cook, stirring, to reduce. Add red wine and reduce by half, then add canned tomatoes, tomato paste and stock. Reduce heat to low, and cook gently, stirring occasionally, for 30 minutes or until the sauce thickens and coats the back of a spoon. Preheat oven to 180°C.
2.

Cook fusilli in a large saucepan of salted boiling water, until halfway through the cooking time on packet instructions. Drain and lay out on a tray to cool.
3.

For the meatballs, combine all ingredients, except the flour and oil, in a large bowl, season and mix well to combine. Place flour on a plate and flour your hands. Roll 2 tbs mixture into balls, then transfer to the plate with the flour and lightly coat with flour.
4.

Heat oil in a large non-stick frypan over high heat. Add the meatballs and cook, turning, for 4-6 minutes until golden all over. Transfer meatballs to a 25 x 36cm (4L) baking dish. Add the fusilli and the tomato sauce, and stir to combine. Top with mozzarella and parmesan, and bake for 40-45 minutes until the cheese is melted and golden brown. Scatter with freshly ground black pepper to serve.