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Cabernet sauvignon meatballs with pasta


Cabernet sauvignon meatballs with pasta

Ingredients 23
Servings 4-6
Time 20 min

Ingredients

  • SAUCE
  • 45
    ml
    olive oil
  • 1
    large onion, chopped
  • 1
    red chilli, finely chopped
  • 2
    garlic cloves, finely chopped
  • 1
    red pepper, diced
  • 125
    ml
    beef stock
  • 250
    ml
    cabernet sauvignon or other red wine
  • 2
    cans chopped tomatoes
  • 15
    ml
    tomato paste
  • 30
    ml
    sugar
  • 1
    bay leaf handful of fresh basil, chopped
  • salt and pepper
  • MEATBALLS
  • 500
    g
    beef mince
  • 1
    egg, whisked
  • 45
    ml
    breadcrumbs
  • 10
    ml
    ground cumin
  • salt and pepper
  • TO SERVE
  • salt
  • 250
    g
    tagliatelle
  • fresh basil
 

Method

35-40 min
 

1. Sauce: Heat the oil in a large heavy-base saucepan and stir-fry the onion over medium heat for 5 minutes or until lightly browned. Add the chilli, garlic and red pepper and stir-fry for another 2 minutes. Increase the heat, add the stock and wine and boil rapidly for 5 minutes. Add the tomatoes and tomato paste. Reduce the heat and add the sugar and bay leaf, cover with a lid and simmer for 2-3 minutes. Add the basil, salt and pepper and turn off the heat.

2. Meatballs: Preheat oven grill. Mix all the ingredients and shape into walnut-size balls. Grill for 10 minutes or until brown on the outside, turning after 5 minutes. Add to the tomato sauce and simmer for 20 minutes.

3. To serve: Cook the pasta in salted boiling water according to the package instructions. Pour the meatballs and sauce over the pasta and serve garnished with fresh basil

 

 

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