Sunday, 25 January 2009

Spaghetti and meatballs

I made this tonight. It is a really simple dish to make and tastes delicious. The amount of chilli I used was a bit hot for my wife, but was spot on for me.

Ingredients (for 2 servings, in theory can be easily doubled):
- Spaghetti for 2 - home made pasta will be a lot better - but I didn't have time to make it.
- 1 tin of whole, peeled tomatoes.
- 1 handful of parsley and thyme, chopped.
- 2 cloves garlic, finely chopped.
- 1 red onion, finely chopped.
- 1 tsp light soya sauce (green kikoman...).
- 6 pork sausages (the better quality the better the dish).
- 1 red chilli, finely chopped and de-seeded.
- salt and black pepper to season.
- Parmesan to sprinkle.

Guidelines:
  1. Chop the garlic, onion and herbs.
  2. Squeeze out the sausage meat from the sausages. You need to squeeze the meat out of the casing into "balls". You should get 3 balls per sausage. Don't worry too much about getting the sizes all the same or getting the shapes uniform.
  3. Start the pot of water that you will cook the pasta in, remember the salt(at least two teaspoons per litre of water).
  4. Place the sausage "balls" into a frying pan and fry until golden on one side, then turn over and fry till golden. Use a medium hot heat, should take about 4 minutes on the first side and 2 the next. I put the frying pan lid on. You will get a lot of fat from the sausages, I poured the fat out just before the turning the balls for the first time.
  5. Take the meat balls out and keep warm.
  6. Fry garlic and onion in left over fat. Add some black pepper - a few twists of the grinder.
  7. When the garlic is aromatic, add the tomatoes.
  8. Break up the tomatoes with a wooden spoon, put the lid on and let it simmer for 5 minutes.
  9. Add the soy sauce, simmer for another 5 minutes.
  10. Add the herbs, chilli and put the spaghetti into the boiling water to start cooking.
  11. Add the meat balls to the sauce. Reduce the heat and cover with a lid. By now the sauce should be relatively thick. Taste and season accordingly.
  12. Soon as the spaghetti is done, take the sauce off the heat. Drain the pasta, get in trouble with the wife by testing if it is done by throwing a small piece onto the ceiling (if it sticks its done, actually an old wives tale - pasta is done when you just feel a slight resistance when you bite into it - al dente. And don't worry, the spaghetti strand will fall off eventually.
  13. Dish up, sprinkle the Parmesan and enjoy.
Comments invited...

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