Bambini Mushroom & Bocconcini Meatballs Pasta

Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
Meatballs
 250 g cup mushrooms, finely chopped
 500 g veal and port mince
 1 egg
 ¼ cup bread crumbs or quinoa flakes
 1 tbsp dried oregano
 ¼ tsp salt
  tsp white pepper
 100 g bambini bocconcini (or regular bocconcini halved)
 1 tbsp olive oil
Sauce
 2 tbsp olive oil
 1 onion, finely diced
 3 cloves garlic, crushed
 2 carrots, peeled and finely diced
 3 ribs celery, finely diced
 700 g tomato passata
 1 x 400g can cherry tomatoes
 1 cup beef stock
 Salt and pepper, to taste.
 250 g rigatoni or penne pasta
 Basil Leaves, to serve
Method
1

To prepare the meatballs, combine the mushrooms, mince, egg, bread crumbs, oregano and seasoning in a large bowl. Mix to combine. Take plum-sized portions of the meatball mixture and a piece of bocconcini, and shape the meatball around the bocconcini so the cheese is at the center. Repeat this process until all of the mixture has been used. Cover and refrigerate for 1 hour.

2

To make the sauce, place oil in a large saucepan over medium heat. Add onion and cook, stirring for 2-3 minutes or until softened. Add garlic, carrots and celery. Continue to cook, stirring for 4-5 minutes or until softened.

3

Add passata, cherry tomatoes and stock to the pan. Stir to combine. Reduce heat to low and simmer for 15-20 minutes or until the sauce reduces and thickens. Season to taste with salt and pepper.

4

Heat oil in a large frying pan over medium heat. Cook meatballs on all sides until lightly browned. Transfer meatballs to the tomato sauce and gently simmer for 5-10 minutes until cooked through.

5

Place a pot of salted water over high heat to bring to the boil. Cook pasta for 12 minutes or until al dente.

6

Once cooked, spoon the pasta directly from the water onto the sauce. Gently stir to combine.

7

Serve in bowls and top with basil leaves

Ingredients

Meatballs
 250 g cup mushrooms, finely chopped
 500 g veal and port mince
 1 egg
 ¼ cup bread crumbs or quinoa flakes
 1 tbsp dried oregano
 ¼ tsp salt
  tsp white pepper
 100 g bambini bocconcini (or regular bocconcini halved)
 1 tbsp olive oil
Sauce
 2 tbsp olive oil
 1 onion, finely diced
 3 cloves garlic, crushed
 2 carrots, peeled and finely diced
 3 ribs celery, finely diced
 700 g tomato passata
 1 x 400g can cherry tomatoes
 1 cup beef stock
 Salt and pepper, to taste.
 250 g rigatoni or penne pasta
 Basil Leaves, to serve
Method

Directions

1

To prepare the meatballs, combine the mushrooms, mince, egg, bread crumbs, oregano and seasoning in a large bowl. Mix to combine. Take plum-sized portions of the meatball mixture and a piece of bocconcini, and shape the meatball around the bocconcini so the cheese is at the center. Repeat this process until all of the mixture has been used. Cover and refrigerate for 1 hour.

2

To make the sauce, place oil in a large saucepan over medium heat. Add onion and cook, stirring for 2-3 minutes or until softened. Add garlic, carrots and celery. Continue to cook, stirring for 4-5 minutes or until softened.

3

Add passata, cherry tomatoes and stock to the pan. Stir to combine. Reduce heat to low and simmer for 15-20 minutes or until the sauce reduces and thickens. Season to taste with salt and pepper.

4

Heat oil in a large frying pan over medium heat. Cook meatballs on all sides until lightly browned. Transfer meatballs to the tomato sauce and gently simmer for 5-10 minutes until cooked through.

5

Place a pot of salted water over high heat to bring to the boil. Cook pasta for 12 minutes or until al dente.

6

Once cooked, spoon the pasta directly from the water onto the sauce. Gently stir to combine.

7

Serve in bowls and top with basil leaves

Bambini Mushroom & Bocconcini Meatballs Pasta

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