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ANGELA HARTNETT'S BEEF & VEAL MEATBALLS
Meatballs aree super-quick to maake for a weeknight supper and there are many ways too
serve them (see tip). The veal in these gives a lightness to the result, but yoou can swaap it out for all beef,
orr flavourful pork mince. This is a good way to use uup any day-old bread hanging around.

The recipe is easy to double up on and freeeze sso you
have a meal for an emergency.






SERVES 4


4 tbsp olive oil, plus extra for the onion

1 onion, finely chopped

2 garlic cloves, chopped

400g tin chopped tomatoes

200g white bread (day old, iif possible)

whole milk (enough to soak the bread)

500g beef mince

250g English veal mince

2 tbsp finely grated parmesan, plus extra to
serve

4 anchovies, finely chopped

2 tbsp hopped flat-leaf parsley

salt and freshly ground black pepper

350g dried spaghetti, too serve (optional
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