date:Aug 22, 2013
Ingredients
100ml olive oil
1 tbs finely chopped basil stems
1 drained anchovy fillet, chopped
2 brown onions, finely chopped
4 garlic cloves, finely chopped
1L (4 cups) passata
400g can crushed tomatoes
1/4 cup fresh basil leaves, torn
2 slices Italian bread, crusts trimmed
2 tbs milk
4 slices pancetta, finely chopped
1/4 tsp dried chilli flakes
1/4 tsp ground nutmeg
1kg pork and veal mince
1 egg, lightly whisked
25g (1/3 cup) finely grated parmesan
2 tbs chopped fresh continental parsley