Lion's head meatball Bolognese

Chinese Lion's Head Meatballs (the name comes from their grand size) get an Italian makeover in this take on spaghetti bolognese.

• serves

  4

• prep

  30 minutes

• cook

  2 hours

• difficulty

  Easy

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Ingredients

• 1 tbsp extra virgin olive oil
• 1 onion, grated
• 3 garlic cloves, grated
• 2 tbsp tomato paste
• 700 ml tomato passata
• 1 tbsp soy sauce
• 2 bay leaves
• ½ tsp dried oregano
• salt and pepper, to season
• 500 g dried spaghetti
• ½ cup loosely packed basil leaves
• 1 cup finely grated parmesan, to serve

Lion's head meatballs

• 1 tbsp extra virgin olive oil
• 1 onion, onion
• 2 garlic cloves, finely chopped
• 2 zucchini, grated
• 500 g pork and veal mince or beef mince
• 300 g medium-firm tofu, excess liquid gently pressed out, crumbled
• 1 egg
• 1 tsp salt
• black pepper, to taste

Instructions

1. For the meatballs, heat the oil in a small saucepan over medium heat. Add the onion, garlic and zucchini and cook, stirring occasionally for about 5 minutes or until the onion is translucent and the zucchini has softened. Transfer to a bowl, stand until cool, then add the mince, tofu, egg, salt and pepper and mix well. Form into 4 large meatballs.
2. Heat a large, heavy – based frying pan over medium heat and add the oil. Gently fry the meatballs in batches until browned on the outside (the meatballs don't need to be cooked through). Remove from the pan, then add the onion to the oil left in the pan and fry for 1 minute. Add the garlic and fry for another minute or until fragrant. Add the tomato paste, passata, soy sauce, bay leaves and oregano and bring to a simmer. Season well with salt and pepper. Return the meatballs to the pan, cover and simmer over low heat for about 1 ½ hours. Taste and adjust the seasoning if necessary.
3. Cook the pasta in boiling salted water according to the packet direction (I start to test the pasta for doneness about 2 minutes before it says so on the packet).
4. Remove the meatballs from the sauce. When the pasta is al dente, remove it from the water and add into the sauce, stirring through over low heat for about 1 minute to combine the sauce and the pasta.
5. Serve the pasta topped with the meatballs and scattered with the basil and plenty of grated parmesan.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Modern Classics

Watch The Full Episode Here

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Watch The Full Episode Here

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