Pork and beef meatballs in a slow braised tomato sauce and pasta

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pork and beef meatballs in a slow braised tomato sauce and pasta. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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Great recipe for Pork and beef meatballs in a slow braised tomato sauce and pasta. This is a winter favourite of mine. My girlfriend makes the best homemade pasta too! We usually tend to make these dishes together.

To get started with this recipe, we must first prepare a few components. You can cook pork and beef meatballs in a slow braised tomato sauce and pasta using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pork and beef meatballs in a slow braised tomato sauce and pasta:
  1. Make ready 500 g pork and beef meatballs
  2. Make ready 2 sprigs rosemary
  3. Make ready 1 teaspoon salt
  4. Prepare 1 teaspoon freshly ground pepper
  5. Make ready 1 can whole peeled tomatoes
  6. Take 1 teaspoon olive paste
  7. Take 4 garlic cloves, chopped
  8. Get 1 red onion, chopped
  9. Prepare 1 tablespoon butter
  10. Prepare 1 tablespoon extra virgin olive oil plus extra to add to pan
  11. Make ready 1 cup beef stock
  12. Get 500 g Fresh pasta to serve
  13. Make ready 1 teaspoon sugar
  14. Get 1⁄4 cup red wine

Squeeze the breadcrumbs to remove excess milk, then add to the bowl. Mix well, using your hands, and season with salt and pepper. Shape the mixture into balls, the size of a walnut, and dust in flour. Heat the olive oil in a large frying pan.

Instructions to make Pork and beef meatballs in a slow braised tomato sauce and pasta:
  1. Place a pan on high heat and add a little olive oil. Fry the meatballs with the rosemary until golden brown. Place in a oven proof baking dish and bake for a further 20 minutes
  2. In the same pan, place the olive oil and butter then melt. Add the onion and garlic and sauté for 5 minutes on a medium heat. Add the tomatoes and cook down to reduce. Add a teaspoon of sugar.
  3. To deglaze the pan, add the wine and cook for a further 5 minutes until the alcohol has cooked off, leaving a full bodied flavour to the sauce.
  4. Add the olive paste. Add the meatballs back to the pan to soak up the sauce. Boil the pasta and add to the pan to combine.
  5. Serve with grated parmesan cheese.

Shape the mixture into balls, the size of a walnut, and dust in flour. Heat the olive oil in a large frying pan. Tip To give your sauce a kick, add a generous pinch of dried chilli flakes to the sauce before serving. Before you start the meatballs, get the sauce done and simmering. Heat the olive oil in a large oven-safe pot over medium-low heat and add garlic and a sprinkle of salt.

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