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.
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.
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.
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.
Place a pot of salted water over high heat to bring to the boil. Cook pasta for 12 minutes or until al dente.
Once cooked, spoon the pasta directly from the water onto the sauce. Gently stir to combine.
Serve in bowls and top with basil leaves
Ingredients
Directions
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.
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.
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.
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.
Place a pot of salted water over high heat to bring to the boil. Cook pasta for 12 minutes or until al dente.
Once cooked, spoon the pasta directly from the water onto the sauce. Gently stir to combine.
Serve in bowls and top with basil leaves