Wednesday, 1 September 2010

Spaghetti with Meatballs

Fresh tomato sauce

1 onion, finely chopped
2 tbsp olive oil
3 cloves garlic, crushed and chopped
600g fresh tomatoes (I used home grown cherry tomatoes)
1 x 400g tinned chopped tomatoes
2 tbsp tomato puree, in 1/2 pint water
Salt and freshly ground pepper
1 tsp sugar
1 small bunch Thyme and 6 sage leaves, tied together

Heat the oil in a heavy based pan, add the onions and fry gently for 4-5 minutes until tender but not browned.  Add the garlic and stir fry for 1 minute.

Add the rest of the ingredients and season with salt and pepper.  Cook gently, covered for 1  hour, remove the herb bundle then cook (lid off) for a further 15 minutes.

For the meatballs

500g lean beef mince
500g lean pork mince
100g grated parmesan cheese
1 large onion, grated
3 cloves garlic, grated
2 slices seeded bread, made into breadcrumbs
Salt and pepper1 egg
Olive oil to fry

Mix all the ingredients together and add the egg to bind together.  Form the mixture into small balls and fry them in batches for 2 minutes each side.  Transfer them to the tomato sauce and simmer for 15 minutes.

Serve with spaghetti and baked garlic bread and sprinkle with grated parmesan cheese

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