Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the breadcrumbs in a bowl. Pour over the milk and mix.
Add both minces, onion, egg, fennel seeds, most of the basil and all of the parsley. Season really well and mix.
Divide into around 30 portions of 1 tbsp each and roll each into a small meatball.
Heat 1 tbsp olive oil in a large, non-stick frying pan and fry the meatballs in batches until they are browned all over, then scoop out onto a plate.
Fry the garlic in a drizzle of oil in the same pan, add the chopped tomatoes, passata, sugar and vinegar, and simmer for 20 minutes until the sauce is thickened.
Season well. Add the meatballs back into the sauce and cook for 10-15 minutes until the meatballs are cooked through.
Stir in a knob of butter and the rest of the basil. Serve with rigatoni.