Fusilli with meatballs and tomato sauce

YOU
7 servings Prep: 40 mins, Cooking: 30 mins
Rate this recipe
Absoulutely delicious and easy to make.

By Food24 November 03 2009
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Ingredients (21)

SAUCE
45.00 ml fresh chillies — 573
1.00 onion — large, chopped
1.00 red chilli — finely chopped
2.00 garlic — cloves, finely chopped
250.00 ml stock — vegetable
750.00 g Roma tomatoes — peeled, seeded and chopped
2.00 tinned tomatoes — chopped
15.00 ml tomato paste
0.00 fresh mixed herbs — bouquet garni
1.00 bay leaves
3.00 fresh oregano — rosemary and thyme
0.00 sea salt and freshly ground black pepper
MEATBALLS
500.00 g beef mince — extra-lean
1.00 eggs — lightly whisked
250.00 ml breadcrumbs — fresh
3.00 ml cumin — ground
1.00 garlic — cloves, finely chopped
0.00 sea salt and freshly ground black pepper
0.00 to serve — to serve
400.00 g pasta — whole wheat fusilli
0.00 parmesan cheese — freshly grated
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Method:

SAUCE
Heat the oil in a large heavy-based saucepan and stir-fry the onion for five minutes over medium heat until lightly browned.
Add the chilli and garlic and stir-fry for another two minutes.
Increase the heat and add the stock.
Boil rapidly for five minutes before adding the tomatoes and tomato paste.
Reduce the heat to its lowest setting, add the bouquet garni and season to taste with salt and pepper.
Cover and simmer for two to three minutes.
MEATBALLS
Preheat the oven grill.
Mix all the ingredients for the meatballs and shape into walnut-sized balls.
Grill the meatballs for 10 minutes or until brown on the outside, turning halfway through the grilling time.
Add the meatballs to the tomato sauce in the saucepan and simmer for 20 minutes.
PASTA
Bring salted water to the boil and add the fusilli.
Cook until al dente (cooked but firm) and drain.
Pour the sauce over the pasta and serve with freshly grated Parmesan cheese.



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