Wild boar meatballs with spaghettini and rich tomato sauce

Method

1. Mix together the minced boar, breadcrumbs, shallot, thyme, 3 tablespoons of the parsley, sage and egg. Season with salt and pepper. Form into balls the size of a small egg. Roll in flour. Place on a plate and chill in the fridge.

2. Next make the tomato sauce. Heat the oil in a large high-sided frying pan. Add the shallots and cook over medium heat for 4-5 minutes until soft. Add the garlic and cook for another minute. Stir in the canned tomatoes, fresh chopped tomatoes, red wine and herbs. Bring to the boil, then simmer over low heat for about 30 minutes until reduced. Season to taste with salt and pepper.

3. To cook the meatballs, heat half the butter in a frying pan over medium-high heat. When it is foaming, add the meatballs and seal all over.

4. Add the meatballs to the reduced tomato sauce. Simmer for 15 minutes until meatballs are cooked through.

5. Meanwhile bring a large pan of salted water to the boil for the spaghettini.

6. Cook according to the pack instructions. Drain and transfer to a warm serving dish.

7. In a frying pan, heat the remaining butter with a little cold water. Whisk into an emulsion and stir in the remaining parsley. Pour over the pasta and toss to mix.

8. Serve the pasta with the meatballs and tomato sauce.

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Ingredients

500g minced wild boar
6 tbsp fresh breadcrumbs
1 shallot, finely chopped
1 tsp Thyme
5 tbsp chopped flat-leaf parsley
1 tsp chopped sage
1 egg, lightly beaten
Flour, for dusting
100g unsalted Butter
500g pack spaghettini
salt and fresh ground black pepper

For the tomato sauce:

3 tbsp Olive oil
2 Shallots, finely chopped
2 garlic cloves, finely chopped
400g tin tinned chopped tomatoes
4 plum tomatoes
slug of Red wine
3-4 basil leaves, roughly chopped
1 rosemary sprig
3 thyme sprigs
salt and fresh ground black pepper

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