※ Pasta with Tiny Meatballs

Pound ground beef 
✶ 1-2 Dried chillies  
Pinch of ground cinnamon
1/2 tsp Oregano 
1/2 Nutmeg, grated 
3 Cloves garlic, finely chopped 
1 Large egg - He also points out this should be free range organic 
Freshly grated Parmesan cheese 
Zest of 1/2 lemon 
Salt and pepper
Fresh chopped parsley, I used Italian flat leaf

For the tomato sauce
Olive oil 
2-3 Cloves of garlic, finely chopped 
A Bunch of basil, leaves picked and stalks chopped 
1 Fresh red chili, pierced with the tip of a knife  
1 Onion
2 x 400g Tins of plum tomatoes 
Swig of red wine vinegar 
Salt and pepper

Combine the meatball ingredients, form small meatballs.  

Put garlic, basil stalks, and chili in olive oil in saucepan. 5 min later crush and add plum tomatoes. Simmer half hour or so.  

Fry meatballs just to brown edges. 

Let them finish cooking in the sauce for another 15 min or so. Cook fresh pasta, combine.

You can serve with a generous amount of Parmesan if so desired.


Simmering after frying off meatballs.
Left cooling in a container to be eaten the next day.
Just before serving, I tore up some more fresh basil = heaven

Adapted from a Jamie Oliver Recipe


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