Bolognaise of Mushroom Meatballs

Serves 6

Ingredients

• 250g chicken mince
• 250g veal mince
• 250g pork mince
• 350g mushroom mince
• 4 garlic cloves, crushed
• 1 small red chilli optional
• 1 tbsp chopped flat leaf parsley
• 1 tbsp chopped chives
• 2 tbsp thickened cream
• 1 splash sherry vinegar
• 1/2 spanish red onion, finely chopped
• olive oil for frying
• 300ml tomato puree (passata)
• 200ml chicken stock
• 2 garlic cloves finely sliced
• 1 onion finely chopped
• 4 sprigs thyme
• 1 carrot finely chopped
• 1/2 leek finely chopped
• 500g cooked spaghetti
• Basil, oregano, marjoram, to garnish

Method

1. Using your hands, combine minces, chilli, herbs, cream, vinegar and onion in a bowl and marinate.
2. Preheat oven to 200C. Roll mince mixture into golf ball-sized meatballs. Place on a baking tray lined with baking paper. Bake for 10-15 minutes or until browned.
3. Sautee thinly sliced garlic, onion, thyme, carrot and leek in a medium size saucepan on medium heat until soft. Add tomato puree and stock and bring to simmer for 5 minutes.
4. Add meatballs, reduce heat to low and cook for 5 minutes or until cooked through.
5. Toss through pasta, garnish with Parmesan and herbs.