Tuesday, December 7, 2010

Meatball Pasta Sauce


  • good quality ground beef x 0.7 lb
  • good quality ground pork x 0.3 lb
  • garlic x 3 cloves crushed
  • dried chili flakes x 1 tsp
  • dried oregano x 1 tsp
  • dried rosemary x 1 tsp
  • grated Parmesan cheese x 1 tbsp or more
  • egg x 1 large
  • salt x 4 tsp
  • peppercorn x 3 tsp
  • lime juice x 1/2 tbsp
  • onion x 1 small chopped
  • garlic x 1 clove chopped
  • oregano x 1 tsp
  • red wine x 1 glass (chose a wine that you enjoy drinking)
  • crushed tomato x 1 big can
  • basil and cilantro x a handful chopped

Mix all the meatball ingredients very well. Massage the mixture with your hands. Shape into small balls (wet your hands using cold water to shape them easier). In a large skillet, fry on medium heat until all sides are browned. Put aside. On the same skillet, add onion and then garlic and saute for 2 minutes, add oregano, then add red wine and deglaze the pan. Let it reduce to its half, approximately 5 minutes. Add tomato and a good pinch of salt and pepper. Add fresh herbs. Return the meatballs to the pan, coat with the sauce and let it simmer on low heat for 30 minutes. Serve with tagliatelle or fettuccine. Garnish with a few small basil leaves and shaved Parmesan.

1 comment:

  1. miam miam make this meat free it looks delish. Esp cause it just snowed like 18 000 feet in Montreal I want to crawl into a hut of cooked pasta and eat it/sleep in it forever.

    Miss you two! xoox