Meat mains
Pork, fennel and cider meatballs
Fennel and pork is a classic combination; the anise flavours are mellowed by cooking. Cider adds extra depth and sweetness. Using sausages instead of making meatballs saves time, making this a quick supper option.
Ingredients
- 1 red onion
- 1 fennel
- oil for frying
- 1 garlic clove
- 4 pork sausages
- 1 tsp fennel seeds
- 1 tbsp tomato purée
- 1 bay leaf
- 100ml cider
- 1 tin chopped tomatoes
- salt and pepper
- 200g linguine
- 25g grated Italian style hard cheese
Method
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Step 1
Peel and finely slice the onion. Halve the fennel. Trim away and discard any tough stalks and root, then thinly slice.
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Step 2
Heat 2 tbsp oil in a saucepan. Add the onion, fennel and a pinch of salt. Cook on a medium heat for 10 mins, until starting to soften and take on a little colour - make sure they don't burn.
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Step 3
Peel and finely chop the garlic. Split the sausage skins and remove the meat. Break each sausage into about 6 chunks; these are your meatballs.
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Step 4
Heat 2 tbsp oil in a frying pan. Fry the meatballs on all sides until nicely browned.
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Step 5
Add the garlic and fennel seeds to the fennel. Gently fry for 2 mins. Add the tomato purée, bay leaf and cider. Let the cider bubble away for 1 min. Add the tinned tomatoes. Fill the empty tin ¼ full with water; add that, too.
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Step 6
Gently stir the browned meatballs into the tomato and fennel sauce. Season. This needs to simmer for 20 mins so start boiling the linguine after 12 mins.
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Step 7
Boil a kettle. Fill a second saucepan with boiled water. Add a good pinch of salt. Heat to a boil on the hob. When the meatballs have about 8 mins left, boil the linguine for 7-8 mins, until just tender, then drain.
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Step 8
Taste the sauce and adjust the seasoning. Serve the linguine with the meatballs and sauce on top. Sprinkle over the cheese to finish.