This recipe is our new family favourite. I have made it twice already and each makes enough for 8 serves we find. I really like the lemon flavour and use a whole lemon zest. I use a ice cream scoop to form the balls which makes it quick and easy. The sauce makes enough for two serves so 1/2 can be frozen to make the second batch even quicker. At our class Nicco's used some of the Ragu as a pizza base, on an olive oil short crust pastry, this was also yummy. I did sneak some confit garlic into my second batch of ragu, not because it needed any extra flavour mainly for my perceived health benefit.
