publication date: Jul 23, 2008
author/source: Guy Millon
Another great recipe from two of our new student contributors Guy and Claire. You can see their video on our Facebook page.
Serves 3 with enough mixture left over to make burgers (see below)
450g minced pork
800g minced beef
2 tbsp capers
a handful of dried breadcrumbs*
1 beaten egg
fresh basil (or mixed dried herbs)
plain flour for rolling the meatballs
salt and pepper
For the sauce
3 x 400g tins chopped or whole tomatoes (or 2 tins of tomatoes and a carton of passata)
2 cloves garlic, finely chopped
1 onion, finely chopped
Fresh basil (or mixed dried herbs)
Salt and pepper
1) Mix all the meatball ingredients together in a large bowl.
2) Form 16 ping-pong sized balls from the mixture. This should use up about half of the mixture.
3) Roll the meatballs in flour and shallow-fry for a few minutes until lightly browned.
4) In a separate saucepan, cook the garlic and onion in some olive oil on a low heat for 5 minutes.
5) Add the tinned tomatoes and herbs. Increase heat to a simmer and add the meatballs. Leave for half an hour for the sauce to reduce by a third. Season to taste.
6) Meanwhile boil a pan of salted water and cook spaghetti until al dente (just firm).
7) Serve the meatballs on the spaghetti with a generous serving of parmesan cheese.
* The best kind to buy are natural breadcrumbs (rather than the lurid bright orange ones) You can often find them in Italian delis. FB
Guy's goats' milk cheese burgers
Form 6 burgers out of the remaining meat mixture and dust with flour. Fry the burgers in a small amount of oil for around 15 minutes. Split six burger buns or bread rolls and toast the cut side under the grill until lightly browned. Place a burger inside each bun and add a handful of rocket, a slice of goats milk cheddar and some sliced tomato.