I have so many recipes and dishes that I want to write about I have no idea where to start, so I have started with one of the first things I ever learnt to cook which then lead to it being the only meal I cooked for about two months. Now I have perfected the recipe and added some more of my favourite things! Even though, four years later, I have learnt to cook so much more my boyfriend will still joke this is all I cook. This is until I threaten to never make my sexy potatoes, roast dinners or white fish with bacon again. Oddly enough all mocking stops then.
The main thing to remember with this dish, and with so many others, is that garlic is your best friend and who cares about the smell. One taste of this and no-one will care about a mild garlic breath. To make the balls I use about 500g of mince beef for four portions. I'm afraid I cook in portions rather than for people as I rarely cook for more than two people. Also when it comes to meat I never use exact amounts as I always use our local butcher, who thank the lord does not mock me for that time I went in ordered three chicken breasts only to remember that I just bought so turkey ones on sale at another place, who doesn't sell in prepackaged weights. I mix this with two garlic cloves, a quarter of a chilli (with the seeds, always with the seeds!), some parmesan cheese and a touch of dried oregano/fresh basil depending on how my green fingers have coped with fresh herbs. Before we continue, I must mention, never use dried basil! It is the dried herb of the devil, tastes nothing like basil and will add nothing to your dish apart from the feeling of "what the hell have I just put in my mouth" through out your meal. However dried oregano is perfectly lovely and in some cases better than fresh. I mix all this with my hands till it is a glorious meat mush. Shape and roll to however big you want them. Every time I end up with a different amount but I try make sure everyone gets the same amount.
For the sauce, heat some oil and add a couple of crushed garlic cloves and another quarter chilli and seeds. Fry gently for a few mins and then add a little spanish wonder that goes by the name of chorizo. Chop it quite small and fry for about 30 seconds before adding your balls. You'll find that when you eat, you get little bursts of salty, porky, paprika-y heavenliness. Now that your base is ready and your balls in add around half a carton of passata, a splash of balsamic vinegar, some fresh basil and a squirt of tomato puree. Let this all bubble away while you put your pasta, spaghetti, tagliatelle, etc on to cook in salted boiling water. I know I shouldn't use salt to cook but it does bring things alive, plus if you add it to the boiling water you're throwing most of it down the drain! When the pasta is cooked add it to the balls with a touch of the pasta water. The starch will thicken your sauce nicely. Mix together, throw in a bowl and grate some parmesan over that!
When I first cooked this it was a very basic version of this that included soy sauce. I have no idea why but it wasn't bad. Now it is perfected and I hope you like it. Here the listed ingredients for you so it's easier to write your shopping list!
Ingredients:
500g mince (beef or pork)
4 cloves of garlic
Half a chilli
1 carton of passata
Tomato puree
Dried oregano
Fresh basil
Balsamic vinegar
Parmesan cheese
A quarter of a chorizo ring
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