Recipe and photography by Ella Fanfarillo
Ingredients:
600 g beef mince
125 g breadcrumbs (soaked in milk)
100 ml whole milk
10 large olives, chopped
100 ml olive brine
100 ml vodka
200 g gorgonzola
75 g fresh parsley, roughly chopped
2 tbsp plain flour
Salt
Black pepper
Olive oil
2 x 400 g tins chopped tomatoes
Method:
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In a large bowl, season the beef generously with salt and black pepper. Add the breadcrumbs, parsley, and olives, then mix thoroughly using your hands.
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Add the olive brine and mix again. Roll the mixture into evenly sized meatballs. Place the plain flour in a separate dish and lightly coat each meatball, tapping off any excess flour.
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Heat a generous amount of olive oil in a heavy-based saucepan until the base is well covered. Gently seal the meatballs, keeping them moving so they do not stick or break.
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Once the meatballs are evenly browned, add the chopped tomatoes and vodka. Simmer for around 20 minutes until the meatballs are cooked through. Taste the sauce and adjust seasoning if needed.
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When the meatballs are nearly cooked, bring a pan of well-salted water to the boil and cook the fusilli for approximately 8 minutes, until al dente.
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Stir the cooked pasta through the meatball sauce and serve with extra chopped parsley and plenty of gorgonzola.
