Ingredients

• Our house made Free Range Pork and Organic Veal Meatballs
• 1 bottle Don Antionio Sugo Di Pomodoro Al Basilico
• Mount Zero Olive Oil
• Garlic
• Campofilone Pasta
• Parmesan Cheese

Method

• Break down rissoles into 5 or 6 small meatballs.
• Add oil to pan to brown and partly cook meatballs.

• Set aside, add more olive oil and fry off diced garlic.
• Cook for 5 minutes, return meatballs and simmer until cooked through.
• Serve with Campoflone Pasta and Parmesan Cheese.

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