Wednesday, February 17, 2010
Midweek Pasta - Spaghetti And Meatballs
It was meant to be a spaghetti bolognese night; somehow time was not really on my side so 'operation spagbol' had to be abborted since I like my meat sauce to simmer very slowly for up to 2 hours. Speghetti and meatballs seemed to be the obvious alternative, as I already had everything needed and it is also a favourite at the tummies'. For both dishes I like to use half beef/half pork - something I learnt from watching Antonio Carluccio's cooking program, either meat can be used alone of course. The preparations will only take around 20 minutes, after that it is about winding down with a beer while the meatballs are simmering away.
P.S If you are cooking for one, place individual servings in containers and freeze til needed.
serves 6 to 8
500g of minced pork
500g of minced beef
1/2 an onion, finely diced
rind from half a lemon
1 cup of breadcrumb
1/2 cup of chopped parsley
1.5 bottles of pasata
3 garlic cloves, chopped
3 hot chillies, chopped
2 bay leaves
a handful of baby spinach leaves
flour for dusting
salt and pepper to taste
A packet of spaghetti, cooked til al dante
In a large bowl - mix minced meat with onion, parsley, lemon rind, bread crumbs, beaten egg. Work everything til well incooperated and season with salt and pepper.
Form little meatballs the size of walnut and dust with some flour.
Fry meatballs with a little oil in batches, set aside.
Fry garlic and chillies with a little olive oil then pour in the pasata, wine, stock and bay leaves. Add meatballs and simmer an hour. Check for seasonings.
Cook pasta til al dante and drain well. In another pan, add a ladle of sauce together with a few meatballs follow by pasta and some spinach leaves, mix well.
Serve immediately with some chopped parsley, shaved parmesan or pecorino cheese and a drizzle of olive oil.