Meatball Fusilli

Ingredients

500g Fusilli

Meatball

250g Minced Beef

1 Onion, minced

1 Clove garlic, minced

1 Sprig Rosemary, leaves roughly chopped

1 Egg

4 Slices Bacon

1 Slice bread, chop to cubes soak in 3 Tbsp Milk

Pepper to taste

For the Sauce

2 tbs olive oil

1 onion, peeled and finely chopped

1 garlic clove, peeled and finely chopped

120ml dry white wine

2 x 400g tins chopped tomatoes

100ml water

1-2 tbs caster sugar

sea salt and black pepper

Method

1. Cook Fusilli in salted water until al dente. Drain and drizzle in Extra Virgin Olive Oil.
2. Mix meatball ingredients together, shape to 2 cm dia balls and pan fry till brown.
3. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden.

4. Increase the heat slightly and pour in the wine.

5. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar.

6. Season with salt and pepper.

7. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat. Leave to cool.

8. Arrange fusilli in plate, drizzle over sauce and serve with meatball.

MeatBall in Ragu Bolognese with freshly chopped Parsley

Ingredients

250g Good quality Mince Beef

1 Bunch fresh Parsley, roughly chopped

2 White Button Mushrooms, diced

1 Onion, Finely Chopped

2 Cloves Garlic, Minced

Salt and Pepper to taste

Ragu Bolognese

5 Tbs Extra-virgin olive oil
3 Tbs Butter
1 Carrot, finely, diced
1 Onion, diced
1 stick Celery, finely diced
1 clove Garlic, sliced

250g streaky bacon, ground
50g Tomato paste
1 Cup milk
1 Cup White wine
Salt and Pepper
Parmesan Cheese for grating

Method

1. Sweat Onions and garlic with mushrooms over low heat for 10 mins

2. Mix the mixture into the mince beef and add salt and pepper to taste.

3. Marinade for 2 hours.

4. Pan fry the meatballs (Makes 12) till 90% cooked.

5. Meanwhile, make the bolognese sauce.

6. Once meatballs are 90% done, add them into the bolognese.

7. Cook over low heat for 5 mins

8. Scatter freshly chopped Parsley over them

9. Enjoy!

Ragu Bolognese

1. In a saucepan, heat the olive oil and butter over medium heat. 

2. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.

3. Add the bacon into the vegetables.

4. Add the tomato paste, milk, and wine and simmer for 1 hour.

5. Season with salt and pepper, to taste, and remove from the heat.

6. Done.

Kefta Mkaouara (Moroccan Meatball Tagine)

Ingredients

250g Minced Beef

1 can diced tomatoes, drain away excess water

1 onion

5 cloves garlic

1 Egg per serving (I use 1 cos i only made my own share)

Few stalk Parsely

1 tsp Rosemary

Olive Oil

Salt and Pepper to taste

Method

1. Thinly slice 2 cloves garlic and mince 3 cloves garlic, set aside

2. Chop up the onion, set aside

3. Coarsely chop the parsely

4. In a bowl, mix beef, half the chopped onion, minced garlic, half the parsely, salt and pepper together.

5. Heat up a pan, on medium heat.

6. Using your hands, squeeze meatballs about the size of a golfball and pan fry them 1 min on each side

7. Remove the meatballs.

8. In the same pan, fry the sliced garlic and half the onions.

9. Once onions sweated, pour in the diced tomatoes

10. Add in meatballs and simmer for 10 mins

11. Beat an egg on the surface of the tomatoes

12. Once egg is done, the Kefta Mkaouara is ready

13. Enjoy!