Friday, March 30, 2007

Spaghetti and meatballs

The house specialty.


for the meatballs:
- 500g of ground beef (makes about 13, 14 golf-ball sized meatballs)
- 1 large egg
- 1/8 cup milk
- bread crumbs to help bind the mixture
- 1 onion, finely chopped
- cayenne pepper
- dried oregano
- salt and pepper

for the sauce:
- 1 onion, chopped
- 1 large bell pepper, chopped
- 1 to 2 gloves of minced garlic
- 1 large tin of chopped tomatoes with liquid
- 1 large tin of tomato sauce
- 1 small tin tomato paste, or a tube of tomato puree to adjust the sauce’s thickness
- 1/4 to ½ cup to cup of beef stock (liquid should cover all the meat balls very generously (can use 3 Oxo cubes and water)
- cayenne pepper
- Worcestershire sauce
- dried herbs – oregano again, a bit of thyme, and a pinch of mixed herbs
- salt and pepper
1. Beat eggs and milk together, and mix all ingredients for meatballs together.
2. Roll into balls, brown in flying pan, or bake in 350F oven for ½ hour. (I bake mine, cos then I can make the sauce while they are baking).
3. In a deep heavy-base saucepan fry onions and garlic till soft.
4. Add all tin sauces and beef stock, bring to boil.
5. Add meatballs, bell peppers, and all other seasonings, bring to boil..
6. Simmer for about 30 to 45 mins, or until the bell peppers are soft and almost melted. Sauce should be thick.

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