Fusilli with meatballs and tomato sauce

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 23
Servings 7
Time 40

Ingredients

  • SAUCE
  • 45
    ml
    olive oil
  • 1
    large onion, chopped
  • 1
    red chilli, finely chopped
  • 2
    garlic cloves, finely chopped
  • 250
    ml
    vegetable stock
  • 750
    g
    plum tomatoes, peeled, seeded and chopped, OR
  • 2
    x 410 g each, cans whole tomatoes, chopped
  • 15
    ml
    tomato paste
  • bouquet garni, consisting of
  • 1
    bay leaf
  • 3
    sprigs each oregano, rosemary and thyme
  • salt and freshly ground black pepper
  • MEATBALLS
  • 500
    g
    extra-lean mince
  • 1
    egg, lightly whisked
  • 250
    ml
    fresh breadcrumbs
  • 3
    ml
    ground cumin
  • 1
    garlic clove, finely chopped
  • salt and freshly ground black pepper
  • TO SERVE
  • 400
    g
    wholewheat fusilli
  • freshly grated Parmesan cheese
 

Method

30
 
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.
 

Read more on: beef  |  sauté
 

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