Friday, October 23, 2009

The Mighty Meatball Spagetti Dinner

My husbands favourite trick is to mark the recipes he would love to eat in each of the celebrity chef cookbooks with his initials…having made one, a special meat pasta, I was really disappointed with the taste or lack of it and the next night presented these meatballs…his initials have been crossed out on that page now!!! The rosemary gives the sauce a really fresh fragrant taste and the meatballs have that lovely background from the Italian sausage.

For 4 people
Enough pasta (we use spaghetti or fettucine) for 4 people (depends how big your appetites are!!!)

For the meatballs
  • 1/2lb minced sirloin
  • ¼ lb hot Italian bulk sausage
  • ¼ lb mild Italian bulk sausage
  • Buy sausages and split skins if you can’t get bulk
  • Zest of one lemon
  • 2 tablespoons basil leaves chopped
  • 1 tablespoons finely chopped rosemary
  • 4 cloves garlic finely chopped
  • ½ large red onion finely chopped
  • 1 teaspoon garlic salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 5 tablespoon All purpose Flour
  • 1 egg
For the sauce

  • ½ large red onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 carrot finely chopped
  • 1 stalk celery finely chopped
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon finely chopped basil
  • 1 16oz can crushed tomatoes
  • 2 large fresh tomatoes skinned and chopped
  • 1 teaspoon dried Italian herbs
  • ½ cup red wine
  • ½ cup heavy cream
  • 1 tablespoon of Extra Virgin Olive Oil
  • 1 tablespoon Steak Sauce (I use A1)
1. Combine all but 4 tablespoons of the flour and the oil for the meatballs in a large bowl. Use your hands to combine all the ingredients.

2. From the mixture take small sections and use remaining flour to help shape into meatballs. Set aside until all meatball formed.

3. Heat the Olive Oil in a large frying pan over a medium heat. Gently fry the meatballs until gently browned on both don’t need to fully cook they will finish in the sauce.

4. Reserve the meatballs to one side once browned.

5. In the same pan start the sauce. Add the oil and when hot add onion, carrot and celery and cook for about 5 mins (until carrot is soft).

6. Add the garlic, fresh tomatoes. Cook down for a few minutes until the tomatoes have broken down.

7. Add the crushed tomatoes, dried herbs, ½ rosemary, basil, red wine and steak sauce.

8. Turn heat down to low, cover and cook for about 20 mins.
9. Add back meatballs and any juices, cover each one with sauce and cook for another 20 mins

10. Add the heavy cream and reserved rosemary and cook for 5 mins. Cover and turn off heat
11. Cook the Spaghetti to taste ( I like al dente ) and drain

12. Take a few spoons of the sauce and mix through the cooked spaghetti. Turn onto serving platter. Cover with the rest of the meatballs and sauce and serve.

If you are really hungry serve with my Garlic, Garlic, Garlic Bread!


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