Post by tassi on Aug 19, 2005 19:40:10 GMT -6
PASTA WITH MEATBALLS IN TOMATO SAUCE
The trick to these meatballs is to keep them small. Don't actually use a teaspoon, . But otherwise, they're easy enough, and the slow repetitiveness of the action can be rather calming.
Ingredients: for the meatballs:
250g minced pork, veal or lamb
250g minced beef
1 egg
2 tbspns freshly grated parmesan
2 garlic clove, minced
1 tsp dried oregano
3 tbspns semolina or breadcrumbs
good grind black pepper
1 tspn salt
Just put everything in a large bowl, and then, using your hands, mix to combine, before shaping into small balls. Place the meatballs on baking sheets or plates that you have lined with clingfilm, and put in the fridge as you finish them.
for the Tomato sauce:
1 onion
2 cloves garlic
1 tspn dried italian herbs
1 tbspn butter or margarine
1 tbspn olive oil (not extra virgin)
700g bottle tomato puree
125gm. tomato paste
300 mls. red wine
pinch sugar
salt and pepper
100ml full fat milk or cream
Put the onion, garlic and oregano into the process and blitz to a pulp. Heat the butter and oil in a deep wide pan, then scrape the onion-garlic mix into it and cook over a low-medium for about 10 minutes. Don't let the mixture catch, just let it become soft. Add the bottle of puree and then half fill the empty bottle with the wine and tomato paste. Add this to the pan with the pinch of sugar, some salt and pepper, and cook for about 10 minutes. The tomato sauce will appear thin at this stage, but don't worry as it will thicken a little later. Stir in the milk, and then drop the meatballs in one by one. Don't stir the pan until the meatballs have turned from pink to brown as you don't want to break them up. Cook everything for about 20 minutes, with the lid only partially covering it. At the end of cooking time, check the seasoning as you may want more salt and a grind or two more of pepper.
The trick to these meatballs is to keep them small. Don't actually use a teaspoon, . But otherwise, they're easy enough, and the slow repetitiveness of the action can be rather calming.
Ingredients: for the meatballs:
250g minced pork, veal or lamb
250g minced beef
1 egg
2 tbspns freshly grated parmesan
2 garlic clove, minced
1 tsp dried oregano
3 tbspns semolina or breadcrumbs
good grind black pepper
1 tspn salt
Just put everything in a large bowl, and then, using your hands, mix to combine, before shaping into small balls. Place the meatballs on baking sheets or plates that you have lined with clingfilm, and put in the fridge as you finish them.
for the Tomato sauce:
1 onion
2 cloves garlic
1 tspn dried italian herbs
1 tbspn butter or margarine
1 tbspn olive oil (not extra virgin)
700g bottle tomato puree
125gm. tomato paste
300 mls. red wine
pinch sugar
salt and pepper
100ml full fat milk or cream
Put the onion, garlic and oregano into the process and blitz to a pulp. Heat the butter and oil in a deep wide pan, then scrape the onion-garlic mix into it and cook over a low-medium for about 10 minutes. Don't let the mixture catch, just let it become soft. Add the bottle of puree and then half fill the empty bottle with the wine and tomato paste. Add this to the pan with the pinch of sugar, some salt and pepper, and cook for about 10 minutes. The tomato sauce will appear thin at this stage, but don't worry as it will thicken a little later. Stir in the milk, and then drop the meatballs in one by one. Don't stir the pan until the meatballs have turned from pink to brown as you don't want to break them up. Cook everything for about 20 minutes, with the lid only partially covering it. At the end of cooking time, check the seasoning as you may want more salt and a grind or two more of pepper.