Jeff got this recipe from his Sicilian teacher.
400 gr ground beef
400 gr ground pork
150 gr finely chopped onions
3 cloves finely chopped garlic
2 tbsp finely chopped basil
1 tbsp finely chopped parsley
1 tbsp dried oregano
1 tbsp Wils Fire Harvest spice blend
1 tsp salt
1 tsp black pepper
135 gr panko
50 ml water
50 ml olive oil
Mix everything except the oil in a big bowl. Make meatballs into ping pong sizes or smaller.
Heat the oil in a pan to medium heat for approximately 10 min. Alternatively place in oven at 160C for approximately 20 min. Both is only to brown the meatballs on the outside.
Put a jar of Wild Fire Classico or Arrabbiata pasta sauce into a casserole. Place the meatballs into the sauce and let them finish cooking in the sauce. Simmer for 25-35 min on low heat.
While it’s cooking boil your favorite pasta. Add olive oil and salt to the water and make sure the pasta is only al dente.
Or heat up some delicious bread such as Focaccia, Brioche or Baguette.
Either serve the sauce on top of the pasta or mixed in together. It’s nice with some dried oregano on top as well as some shredded cheese, bread and butter.
Or serve on a hot piece of bread. It’s wonderful with some cheese, fresh tomatoes, fresh basil or flat leaf parsley on top.
The Hot tip:
For a Rago: Cube 1 eggplant, 1 zucchini, 1 red paprika and 1 onion and sauté in the casserole with some olive oil until onions are transparent before adding the pasta sauce.