Meatballs with Parmesan and Oregano in a Rich Tomato Sauce

600g pork mince
2 cloves garlic, crushed to a paste with a pinch of salt
finely grated zest of ½ lemon
1/3 cup finely grated parmesan
1 tbsp chopped oregano
1 egg
1 tbsp Essential Cuisine Beef Stock
1 tsp salt
about ¼ cup flour, to coat
2 tbsp olive oil, to fry

Rich Tomato Sauce
2 cloves garlic, finely chopped
2 tbsp tomato paste
250g Essential Cuisine
Beef Stock (less the 1 tbsp used in meatballs)
¾ - 1 cup tomato pulp or passata
2 tsp brown sugar
2 tbsp red wine vinegar
salt and ground black pepper

To serve
400g dried fettuccine, cooked to packet instructions
2 tbsp finely chopped parsley

To make the meatballs, mix pork mince, garlic, lemon zest, parmesan, oregano, egg, Essential Cuisine Beef Stock and salt together in a bowl with a large spoon or clean hands until evenly combined. Use wet hands to shape small golfball-sized rounds of the mixture (makes about 16-18). Toss in flour to lightly coat.

Heat oil in a large, heavy-based frypan and cook meatballs in batches over medium-high heat until well browned (about 6 minutes), removing them to a plate as they are done.

To make the Rich Tomato Sauce, drain most of the fat from the browning pan and add the garlic and tomato paste. Stir over heat for about a minute before adding Essential Cuisine Beef Stock, tomato pulp or passata, sugar, vinegar and salt and pepper to taste. Simmer for about 10 minutes. (Both sauce and meatballs can be prepared to this point ahead of time, stored in the fridge and reheated when needed.)

When ready to serve, add meatballs to simmering sauce and cook for 5-10 minutes to fully heat through and infuse flavours. Drain cooked fettuccine, return it to the pot and add the meatballs and sauce. Stir over heat for a minute or two before piling into a serving bowl, sprinkling with parsley and serving.