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Succulent tomato sauce infused meatballs with pasta


Succulent tomato sauce infused meatballs with past

Ingredients 21
Servings 4-6
Time 20 min

Ingredients

  • 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
  • 410
    g
    2 cans chopped tomatoe
  • 15
    ml
    tomato paste
  • 30
    ml
    sugar
  • 1 bay leaf
  • handful of fresh basil, chopped
  • salt and pepper
  • 500
    g
    beef mince
  • 1 egg, whisked
  • 45
    ml
    breadcrumbs
  • 10
    ml
    ground cumin
  • salt and pepper
  • salt
  • 250
    g
    tagliatelle
  • fresh basil
 

Method

30-40 min
 

1 SAUCE

Heat the oil in a large heavy-base sauce-pan 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  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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2019-11-12 14:31
 
 
 
 
 
 
 
 
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