1 pound spaghetti
1 pound of coarse minced pork
¼ cup of fresh white breadcrumbs
1 egg yolk
1 small, finely diced shallot
1 tablespoon of chopped parsley leaves
¼ teaspoon of coarse ground black pepper
1 teaspoon kosher salt
3 pounds of heirloom tomatoes, peeled and chopped
1 big white or yellow onion, finely diced
2 garlic cloves, crushed
½ red bell pepper, finely diced
½ yellow bell pepper, finely diced
100 ml of white wine
½ cup of parsley leaves, chopped
handful basil leaves for garnish
Cook the pasta in a large pot until al dente.
Combine all of the meatballs ingredients (except the oil) together in a bowl, mixing by hand until all the ingredients are mixed well and the meat is sticky.
Separate a small pieces of the mix and make a small meatballs. Heat the pan, add 4-5 tablespoon of oil and fry the meatballs until nicely coloured on the outside.
Transfer meatballs to a plate and return the pan to the heat.
Add the onion and and garlic to the pan and cook until they begin to soften. Add the white wine and cook until reduced and then add the chopped tomatoes, red and yellow bell pepper and meatballs.
Cook on low heat until the sauce reduced and the meatballs are ready.
Add the cooked pasta to the sauce and cook 1-2 minute more, tossing the pan. The pasta needs to be hot and well covered by the tomato sauce.
Garnish with fresh basil leaves and serve immediately.