Ah ha!!!

It’s Day Two of Pasta Week and today we have one of those recipes that transports your kitchen to the heart of Italy. The smells, the tastes and the look of this dish make me feel proud and I really want you to try it!

REALLY, REALLY!!!!!

TRY IT!!!!

Making the meatballs

CLICK HERE FOR WEIGHT CONVERSION CHART

• Start by chopping your onion and crushing your garlic and mixing together in a large mixing bowl.
• In a food mixer or blender, whiz up the slice of bread until it has formed the breadcrumbs. If you do not have a food mixer or blender, you can crumble the bread yourself by hand or you can buy ready made breadcrumbs at the supermarket.
• Add the breadcrumbs to the mixing bowl.
• Lightly toast the pine nuts (if you haven’t already bought them toasted) and finely chop into small pieces, then add to the mixing bowl.
• Add the marjoram and the minced beef to the bowl and season with salt and pepper.

• Whisk the egg in a separate bowl and pour just half of it into the mixing bowl with the rest of the ingredients.
• Using your hands mix together all the ingredients allowing the egg to bind the ingredients together. If the mixture is still quite dry, pour the rest of the egg in but don’t let it get too wet, please.

Hello meatballs.

• Once all the ingredients are combined, start rolling the beef mixture into small apricot ( Sorry, my size descriptions leave a lot to be desired) sized balls and set them onto a plate
• Dust lightly with flour
• Heat 1 – 2 tablespoons of extra virgin olive oil in a pan over a medium heat and then add the meatballs
• Fry until they are browned on the outside, this usually takes 4-5 minutes
• When the meatballs are browned remove from the heat and set them aside

Making the Sauce

• Wash the tomatoes and cut them in half, add them to a food mixer or blender and whizz until pureed. If you do not have this equipment then chop, chop, chop until you have very small pieces of tomato.
• Add the tomatoes to a good sized pan place on a medium heat., add the garlic granules, sugar, Worcestershire sauce, and red wine, stir together until combined. Allow to simmer gently for about 6 – 8 minutes
• In a separate bowl, add the flour and corn flower to 2 tablespoons of water and mix together until it forms a paste. Then add the paste to the simmering tomato sauce and this will thicken the sauce.
• Add the meatballs and simmer for a further 8 minutes until they are cooked

Serve with my SUPER SIMPLE and BEAUTIFULLY LIGHT homemade spaghetti and sprinkle with parmesan cheese.

People, this dish is so free of any kind of rubbish ingredients that you simply must have a go at it. I have to insist. I would very much like to send you all bowls of the stuff via FedEx but my gut feeling is that it could get messy for the postman and take rather a long time. Much better for you to make it yourselves at home and then tell me all about it.

Oh, and if you find yourself wiping a flour smeared brow whilst making it and channeling Malena don’t be alarmed; it’s par for the course and is really rather sexy!

Pasta Week – Day One

Pasta Week – Day Three

Pasta Week – Day Four

Pasta Week – Day Five

Questions? – Send them to info@cherrymenlove.com and we will be sure to answer them to the best of our ability

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