charlottegrace1
Gold Member
Serves 8
350g extra lean minced beef
1 egg
4 tbsp roughly chopped parsley
½ tsp crushed dried red chillies
1 thick slice of white bread, crusts removed
2 tbsp semi skimmed milk
1 tbsp olive oil
½ pint passata
400ml vegetable stock
1 tsp sugar
450g dried spaghetti
salt and pepper to taste
40g grated fresh Parmesan cheese to serve.
Put the minced beef in a large bowl.
Add the egg, half the parsley and half the crushed chillies. Season with plenty of salt and pepper and mix well.
Tear the bread into small pieces and place in a small bowl.
Moisten with the milk and leave to soak for a few mins, then squeeze out and discard the excess milk and crumble the bread over the meat mixture.
Mix everything together with a wooden spoon (hands are best) until it becomes smooth and quite sticky.
Taking small pieces of the mixture, roll the meat between your palms and make about 40 -60 small balls.
Place the meatballs on a tray and put in the fridge for at least 1 hour, preferably over night.
Heat the oil in a large non stick pan and cook the meatballs in small batches until browned all over. Set aside.
Pour the passata and stock into a large saucepan and heat gently.
Add the remaining chillies and sugar with salt and pepper to taste.
Add the meatballs to the sauce mixture and bring to the boil.
Reduce the heat, cover and simmer for 20 mins stirring very gently from time to time.
Cook the pasta according the instructions on the packet, drain and tip it into a large serving bowl (or individual ones). Pour over the meatballs and sauce and toss through gently to mix. Sprinkle with the remaining parsley and serve with the Parmesan.
350g extra lean minced beef
1 egg
4 tbsp roughly chopped parsley
½ tsp crushed dried red chillies
1 thick slice of white bread, crusts removed
2 tbsp semi skimmed milk
1 tbsp olive oil
½ pint passata
400ml vegetable stock
1 tsp sugar
450g dried spaghetti
salt and pepper to taste
40g grated fresh Parmesan cheese to serve.
Put the minced beef in a large bowl.
Add the egg, half the parsley and half the crushed chillies. Season with plenty of salt and pepper and mix well.
Tear the bread into small pieces and place in a small bowl.
Moisten with the milk and leave to soak for a few mins, then squeeze out and discard the excess milk and crumble the bread over the meat mixture.
Mix everything together with a wooden spoon (hands are best) until it becomes smooth and quite sticky.
Taking small pieces of the mixture, roll the meat between your palms and make about 40 -60 small balls.
Place the meatballs on a tray and put in the fridge for at least 1 hour, preferably over night.
Heat the oil in a large non stick pan and cook the meatballs in small batches until browned all over. Set aside.
Pour the passata and stock into a large saucepan and heat gently.
Add the remaining chillies and sugar with salt and pepper to taste.
Add the meatballs to the sauce mixture and bring to the boil.
Reduce the heat, cover and simmer for 20 mins stirring very gently from time to time.
Cook the pasta according the instructions on the packet, drain and tip it into a large serving bowl (or individual ones). Pour over the meatballs and sauce and toss through gently to mix. Sprinkle with the remaining parsley and serve with the Parmesan.
