For the Rosé Veal meatballs
- 2 free-range eggs, beaten
- 125ml/4½fl oz whole milk
- 450g/1lb minced Norbury Farm Rosé Veal
- 200g/7oz breadcrumbs
- 75g/2½oz parmesan, grated
- 1 garlic clove, crushed
- 1 tbsp olive oil
For the Bloody Mary sauce
- 100ml/3½fl oz olive oil
- 1 onion, chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, chopped
- 50ml/2oz vodka
- 45g/1½ oz tomato purée
- 2 x 400g/14oz tinned chopped tomatoes, drained
- 100ml/3½fl oz chicken stock
- salt and freshly ground black pepper
- 1 tbsp horseradish cream
- 400g/14oz spaghetti, cooked according to the packet instructions
- parmesan, grated
- For the meatballs, in a bowl beat together the eggs and milk. Add the rest of the meatball ingredients and mix well before moulding into approximately 20 balls.
- Cover the meatballs and chill for at least 20 minutes.
- Meanwhile for the sauce, heat the olive oil in a large pan and gently fry the onion, celery and garlic until soft. Add the vodka and mix well.
- Add the tomato purée and cook for a few minutes before adding the tomatoes, stock and seasoning.
- Bring the sauce up to the boil and then turn the heat down low, cover and simmer for about an hour stirring every now and then. For a smooth sauce blend in a food processor and pass through a sieve.
- When ready to cook the meatballs, heat some olive oil in a frying pan over a medium heat and fry the meatballs for about eight minutes.
- Add the cooked meatballs to the sauce, stir in the horseradish and cook for four minutes.
- To serve, spoon some cooked pasta into each of four deep bowls and top with the meatballs and sauce. Top with grated parmesan.