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INGREDIENTS:
- For the meatballs
- 1 tbsp olive oil
- 2 fennel bulbs
- 6 good quality pork sausages
For the sauce
- 1 tbsp olive oil
- 2 onions – diced
- 2 cloves garlic – grated
- 125ml white wine
- 1 tin chopped tomatoes
- 2 tsp tomato puree
- 0.5 tsp salt
- A few grinds of black pepper
- 1 tsp dried oregano
- 1 tsp sugar
METHOD:
1/ Cut the fennel bulbs into quarters, place on a baking tray, drizzle with a little olive oil and roast in the oven at 160 for about half an hr and then allow to cool for a bit.
2/ Use a sharp knife to score along the sausages and then remove the meat from the skin. Discard the skins and put the meat in a bowl. Finely dice the roasted fennel and add it to a bowl with the sausage meat and mix well. Split into 8 roughly equal pieces and roll each piece into a ball.
3/ Make the sauce. Add the olive oil to a large deep frying pan or shallow casserole dish that can go on the hob. When the oil is hot brown the meatballs all over and then remove from the pan and place to the side.
4/ add the onion and garlic to the pan the meatballs have just come out of and cook for a few minutes to soften. The add the tomato puree and cook for another couple of minutes. Add the wine and cook until it’s reduced by about half. Then add all the other ingredients. Fill the empty tomato tin about half full with water and then add this too.
5/ Add the meatballs back in and simmer them in the sauce for about 15mins until they’re cooked through.