- 500 g lean pork mince
- 2 t Italian parsley, finely chopped
- 3 garlic cloves, crushed
- ½ onion, finely chopped
- olive oil, for frying
- For the tomato sauce:
- 2 baby leeks, finely chopped
- ½ cup olive oil
- 6 garlic cloves, crushed
- 1 x 400 g can whole peeled tomatoes
- 4 T Woolworths tomato paste with vegetable soffritto
Combine all the ingredients for the meatballs, except the oil, in a bowl. Roll into balls and fry in a nonstick pan over a medium to high heat until golden. Finish off in the oven at 180° C to cook through.
To make the tomato sauce, fry the leeks in a little olive oil until soft. Add the garlic and cook for 1 minute. Add the remaining ingredients and simmer for 20 minutes.
Serve with Woolworths fresh tagliatelle, cooked al dente.