Pork, Fennel And Apple Meatball Tagliatelle

• 1 pound ground pork
• 3/4 teaspoon fennel seeds ground
• 2 gala apples peeled and grated
• 1 egg
• 3 tablespoons breadcrumbs
• 1 1/2 tablespoons olive oil
• 1 onion chopped
• 3 cloves garlic crushed
• 12 sage leaves chopped
• 1/3 cup dry white wine
• 2 1/2 cups tomato puree
• 2 teaspoons sugar
• 1 pound tagliatelle pasta
• grated Parmesan cheese
• basil leaves

1. Place ground pork, fennel seeds, apples, egg and breadcrumbs in a large bowl and season with salt and black pepper. Using wet hands, combine well. Roll mixture into 30 balls; place on tray.
2. Heat 1 tbsp of the oil in a wide, shallow saucepan on medium-high heat. Cook meatballs, turning carefully so as not to break up soft mixture, for 5 mins, or until golden on all sides. Remove from pan.
3. Heat remaining 1/2 tbsp oil in pan. Cook onion for 3 mins. Add garlic, sage and a pinch of salt; cook for 1 min.
4. Add wine, scraping brown bits from bottom of pan with wooden spoon. Cook until reduced by half. Add tomato puree and sugar; season and bring to a simmer.
5. Reduce to low. Return meatballs to pan. Cover and cook, stirring occasionally, for 8-10 mins.
6. Meanwhile, cook pasta in a large saucepan of boiling salted water according to package directions. Drain well.
7. Place pasta in serving bowls. Top with meatballs and sauce. Sprinkle with basil and Parmesan cheese.

ground pork, fennel seeds ground, gala apples, egg, breadcrumbs, olive oil, onion, garlic, sage, white wine, tomato puree, sugar, pasta, parmesan cheese, basil

Taken from www.yummly.com/recipe/Pork_-Fennel-and-Apple-Meatball-Tagliatelle-1401236 (may not work)