Pasta and meatballs. Highest Quality Gear for Great Outdoors. Free UK Delivery on Eligible Orders! Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.
Once cooked, add the meatballs to the sauce and simmer while you cook the pasta. Cook the pasta according to packet instructions. Heat olive oil in a large fry pan over medium heat.
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pasta and meatballs. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Pasta and meatballs is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Pasta and meatballs is something that I’ve loved my entire life.
Highest Quality Gear for Great Outdoors. Free UK Delivery on Eligible Orders! Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.
To begin with this recipe, we must prepare a few components. You can cook pasta and meatballs using 19 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Pasta and meatballs:
- {Take of meatball.
- {Prepare 1 large of onion finely chop 1/3 and roughly chop the other 2/3 and set aside for sauce.
- {Take 500 grams of ground beef or whatever meat you're using.
- {Take 1 slice of white bread made into breadcrumbs in a food processor or use a crust of bread and grate it.
- {Get 1 1/2 tsp of salt.
- {Take 1/2 tsp of ground black pepper.
- {Make ready 1 large of egg.
- {Take 1 tbsp of herb or spice of choice, I used basil and oregano. your spices/herbs should total 1 tblsp, be careful and use less if you're using chilli powder – 1 tsp is enough.
- {Get of basic tomato sauce.
- {Prepare 1 tbsp of extra virgin olive oil.
- {Take 2/3 of onion roughly chopped (saved from making meatballs).
- {Make ready 2 clove of garlic finely chopped or pressed.
- {Take 400 grams of chopped canned tomatoes in juice or use fresh tomatoes chopped sprinkled with the salt and sugar and left to sit and ooze their juices for about half an hour (skins will come off during cooking so if you don't want them you can skim them off at that point.
- {Get 2 cup of water to add during cooking to keep the sauce loose and ensure it does not burn, it will evaporate during the cooking process.
- {Take 1 tsp of salt.
- {Make ready 2 tsp of granulated sugar.
- {Get 1/4 tsp of ground black pepper.
- {Make ready 1 tbsp of basil & oregano or a herb/spice to complement those you have used in the meatball.
- {Get 1 cup of red wine (optional) i used Chianti to keep this dish Italian.
Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top.
Instructions to make Pasta and meatballs:
- Heat oven to 200º.
- Put all of the ingredients into a bowl and mix thoroughly. I'm making a tomato sauce so any herb or spice can be used. You can also change the meat – try pork mince with a touch of cinnamon and 2 tablespoons of apple sauce or lamb mince with 1 tablespoon of ketchup and 1 tablespoon mint jelly..
- With wet hands to stop the meat sticking, form 16 balls, the size of a golf ball.
- Line a baking tray with greaseproof paper and evenly space the meatballs. As they cook the fat will run off the paper to the tray underneath and the balls will not sit in fat.
- Put tray in centre of oven and bake for 30 minutes.
- Now to make the tomato sauce.
- Put the oil into a saute pan and warm through, add the onions and gently fry until they become transparent.
- Add the garlic and stir it in for about a minute – You want to allow the oils to come out of the garlic and flavour the dish, but you do NOT want it to burn.
- Now add the tomatoes and bring it up to a fast simmer over a low heat – stir regularly and add water in to stop the sauce thickening too much and also to stop it from burning.
- Add all of the seasonings – salt, pepper, sugar, herbs/spices and stir in. Allow the sauce a few minutes to simmer then add the wine if you're using it, otherwise keep simmering and adding the water for another 10 minutes.
- At this point you have a basic tomato sauce, I'm going to blend mine into a puree, but you can leave it chunky and add in thick cut vegetables during the simmering time such as courgette and red pepper. Or if you like just a nice rustic sauce to serve with your pasta then whilst cooking the onion add chunks of chorizo and lardons (chunks of bacon) then vegetables at the simmering stage.
- Choose your pasta – I prefer spaghetti but the children like fusilli – you can use any pasta of your choice.
- Drain your cooked pasta and either pour in the sauce and set it over a low heat to allow the pasta to absorb the liquids from the sauce and add the meatballs whilst stirring gently to ensure there is no sticking or pile up your pasta, arrange your meatballs and pour over the sauce.
- It's even better with a little fresh grated parmesan cheese either on the top of the dish or stirred into the plain pasta before serving.
Meanwhile, heat the remaining oil in a large frying pan and fry the onion, mushrooms, peppers and. Shape the mixture into balls, the size of a walnut, and dust in flour. Heat the olive oil in a large frying pan. When hot, fry the meatballs, in batches if necessary, until golden. Add the meatballs to the tomato sauce and then transfer to an ovenproof dish.
So that’s going to wrap this up with this exceptional food pasta and meatballs recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!