Ingredients
- 80 g (2¾ oz/1 cup) fresh breadcrumbs
- 3 tablespoons milk
- 500 g (1 lb 2 oz) minced (ground) veal
- 1 garlic clove, crushed
- 40 g (1½ oz/¼ cup) pine nuts, toasted and chopped
- 4 slices of pancetta, finely chopped
- 2 tablespoons finely chopped oregano
- 2 tablespoons finely chopped flat-leaf (Italian) parsley
- 2 bird's eye chillies, seeded and finely chopped
- 350 g (12 oz) pappardelle
- 25 g (1 oz/¼ cup) shaved parmesan cheese
Tomato sauce
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- ¼ teaspoon cayenne pepper
- 800 g (1 lb 12 oz) tinned chopped tomatoes
- 1 teaspoon caster (superfine) sugar
- 1 tablespoon tomato paste (concentrated purée)
- 125 ml (4 fl oz/½ cup) dry white wine
- 2 large handfuls baby English spinach
Method
1. Soak the breadcrumbs and milk in a large bowl for 10 minutes. Add the veal, garlic, pine nuts, pancetta, oregano, parsley, chilli, 1 teaspoon of salt and some freshly ground pepper. Use your hands to combine the ingredients then roll the mixture into balls the size of walnuts (this mixture is a little wet).
2. Line a large steamer with baking paper and punch with holes. Place the veal balls in the steamer in a single layer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 10 minutes, or until cooked.
3. To make the tomato sauce, heat the oil in a large frying pan over medium–high heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft and lightly golden. Add the garlic, cayenne pepper and salt and pepper and cook for a further minute.
4. Pour in the tomatoes and add the sugar, tomato paste and white wine. Simmer the sauce over low heat for 15 minutes, stirring occasionally. Add the veal balls and cook, uncovered, for a further 10 minutes. Remove from the heat and stir in the spinach leaves.
5. Meanwhile, cook the pasta in a large saucepan of salted boiling water for about 8–10 minutes, or until al dente. Drain well, then divide the pasta among four bowls. Spoon the meatballs and sauce over the top and sprinkle with shaved parmesan.
