La Différence

La Différence
A passion for food

Friday, 6 July 2012

Spicy Meatballs with Homegrown Tomato Sauce, Spinach and Tagliatelle



to serve 4
1lb minced beef
1 egg
1 large onion chopped
2 tbsp olive oil
2lb ripe tomatoes skinned (failing this 1 tin chopped tomatoes)
small glass of white wine
cup of beef stock
2 tsps sugar
fresh thyme & basil
4 garlic cloves finely chopped
1 red chilli finely chopped
tsp chilli flakes
2 large tsps Dijon Mustard
1 tsp each of cumin & coriander
half tsp cinnamon
1 tbsp tomato puree
seasoning
& towards the end of cooking time:-
packet of egg tagliatelle (cook as per instructions on the packet)
4 large handfuls of washed spinach quickly sweated in a little olive oil in a hot frying pan
Parmesan to serve.

To make the sauce:-
Sweat the onion & half the garlic in the olive oil, add the wine & reduce by half
add the chopped tomatoes, tomato puree & herbs, sugar & chilli flakes,& stock & cook slowly for around 20 mins
add a little water if too thick. Check the seasoning.

While the sauce is cooking make the meatballs:-
place the mince, the remaining garlic, the chopped fresh chilli, the mustard,cumin & coriander, cinnamon, salt, pepper & the egg in a large bowl, mix really well squeezing everything together. Divide into around 16 balls. Fry in a little olive oil for around 10 mins until thoroughly cooked through.

Just assemble everything together, grate over lots of parmesan and scoff the damn lot xxx

5 comments:

  1. Stopping by from the Tribe!
    Beautiful pictures! The pasta probably calms down the spicyness of the meatball to make a perfect combination!

    Jackie @Syrup and Biscuits

    ReplyDelete
    Replies
    1. Thanks so much Jackie, the spicier the better for me . xxx Dor

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