Saucy Meatballs recipe served with linguine, topped with fresh Basil and grated hard cheese…
500g beef mince
10g parsley – remove leaves & chop finely
1 onion – peel & chop finely
2 cloves garlic – peel, grate & finely chop
1 sachet tomato paste
1 tsp oregano
4 tomatoes – diced
1 cup water (for the tomato sauce)
10g basil – tear
60g hard cheese – grate finely
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Linguine: Place a large saucepan on medium-high heat and add the boiling water. Add the linguine and cook for 6-8 minutes making sure not to overcook it – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle the linguine with a little olive oil to prevent it from sticking together.
Meatballs: Season the mince generously with salt and pepper, then mix in HALF the parsley and HALF the onion. Use your hands to shape the mixture into golf ball sized meatballs. Place a large saucepan on medium-high heat with a drizzle of olive oil. When hot, place the meatballs into the pan and cook for 3 minutes, moving them around to make sure they brown all over. Set aside.
Tomato sauce: Use the same pan you used for the meatballs, discard SOME of the fat, and place it on medium-high heat. Add a drizzle of olive oil and cook the REST of the onion with a little salt for 5 minutes. Add garlic, tomato paste and oregano and cook for 30 seconds before adding the tomatoes and the water (see quantity above for the tomato sauce). Season with salt and pepper and cook for 7 minutes until the tomatoes soften and the sauce thickens. Add the meatballs back into the pan with the REST of the parsley. Gently cover the meatballs with the tomato sauce, making sure not to break them up. Add another splash of water (if necessary) to loosen the sauce. Cook for 7 minutes until the meatballs are cooked through.
Serve the saucy meatballs with the linguine and top with the torn basil leaves and hard cheese.
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