Saturday, January 24, 2009

Italian meatballs with pasta and tomato sauce

Preparation Time 15 minutes
Cooking Time 25 minutes

Ingredients (serves 4)
* 1/4 cup (60ml) Colavita olive oil
* 1 onion, finely chopped
* 1 cup (250ml) dry white wine, chicken or beef stock
* 400g can Italian chopped tomatoes
* 400g dried short pasta
* Flaked parmesan, to serve
* 500g minced beef
* 25g sliced salami, finely chopped
* 2 cloves garlic, crushed
* 50g parmesan, finely grated
* 1 egg, lightly beaten
* 1/4 cup (35g) dried breadcrumbs

1. For meatballs, place all ingredients in a bowl and season to taste with salt and pepper. Mix well to combine. Form tablespoonfuls of mixture into balls.
2. Heat oil in a large frying pan or saucepan over high heat. Add meatballs and cook, turning occasionally, for 5 minutes or until well browned. Remove from pan and set aside.
3. Add onion to pan and cook, stirring, over medium heat for 5 minutes or until tender. Add wine or stock and simmer until reduced by 1/2. Return meatballs to pan with tomatoes and bring to the boil. Cover and cook for 15 minutes or until sauce is thickened.
4. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain and return to pan. Add meatballs and sauce and toss to combine, then serve scattered with flaked parmesan.

Notebook: - Page 126
Recipe by Sophia Young


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