Pork, Fennel And Apple Meatball Tagliatelle

1. 1

   Place ground pork, fennel seeds, apples, egg and breadcrumbs in a large bowl and season with salt and black pepper. Using wet hands, combine well. Roll mixture into 30 balls; place on tray.

2. 2

   Heat 1 tbsp of the oil in a wide, shallow saucepan on medium-high heat. Cook meatballs, turning carefully so as not to break up soft mixture, for 5 mins, or until golden on all sides. Remove from pan.

3. 3

   Heat remaining 1/2 tbsp oil in pan. Cook onion for 3 mins. Add garlic, sage and a pinch of salt; cook for 1 min.

4. 4

   Add wine, scraping brown bits from bottom of pan with wooden spoon. Cook until reduced by half. Add tomato puree and sugar; season and bring to a simmer.

5. 5

   Reduce to low. Return meatballs to pan. Cover and cook, stirring occasionally, for 8-10 mins.

6. 6

   Meanwhile, cook pasta in a large saucepan of boiling salted water according to package directions. Drain well.

7. 7

   Place pasta in serving bowls. Top with meatballs and sauce. Sprinkle with basil and Parmesan cheese.

* Per serving · 4 servings · Values may vary.