Pork and Fennel Meatballs with Spiced Tomatoes and Merlot

INGREDIENTS

  • 600g pork and fennel sausage, skinned and cut in 10mm meatballs
  • 50ml PepperGreen Estate Extra Virgin Olive Oil
  • 4 cloves Australian garlic chopped
  • 2 chopped Birdseye chilli
  • 1 glass PepperGreen Estate 2019 Merlot Single Vineyard
  • 4 vine ripened tomatoes chopped
  • 1 bunch basil, leaves only
  • 20g butter
  • 80g grated Parmesan
  • Half a lemon
  • Salt and pepper
  • 800g quality bucatini pasta, cooked al dente, and reserved 300ml water that pasta was cooked in
METHOD
  1. Heat oil and garlic in a large sauté pan until garlic is light golden brown.
  2. Quickly add tomatoes, chilli and wine, boil to remove alcohol.
  3. Add meatballs to pan and cook gently till cooked through (10min).
  4. Add butter, basil and warm pasta, toss until fully coated.
  5. Season with salt, pepper, lemon, and PepperGreen Estate Extra Virgin Olive Oil if you like and boil. Add pasta water and boil for 30 seconds.
  6. Top with parmesan and serve with a LOT of PepperGreen Estate 2019 Merlot.

Match with the 2019 Merlot Single Vineyard for the ultimate tasting experience.

2019 Merlot Single Vineyard

Extra Virgin Olive Oil 250ml

Case of 2019 Merlot SV