Puttanesca meatballs
Make this rich and hearty dish with your favourite pasta shape. We've used pappardelle, but spaghetti, penne or linguine would all work too.
SERVES 8 PREP 15 MINS COOK 1 HR
For the sauce:
- 2tbsp olive oil
- 2 onions, peeled and finely chopped
- 2 garlic cloves, chopped
- 4-5 anchovies, drained
- 3 x 400g cans chopped tomatoes
- 1tsp caster sugar
- 1tsp chilli flakes
- 1/2tbsp tomato purée
- Handful of black pitted olives, drained
- 3tbsp capers, drained
- 2-3tbsp chopped fresh parsley and basil
For the meatballs:
- 1kg beef mince
- 2 shallots, peeled and finely chopped
- 1 egg, beaten
- 2tsp dried oregano
- 1-2tbsp seasoned flour, to coat
To serve:
- Your pasta choice and grated Parmesan
1 For the sauce, heat half the oil in a sauté pan on a medium heat and cook the onions and garlic until softened. Add the anchovies and cook for 2 mins. Tip in the chopped tomatoes, stir in caster sugar, chilli flakes and tomato purée, then simmer on a very low heat until the sauce starts to thicken.
2 For the meatballs, mix the mince with the shallots, egg and dried oregano, and season well. Bring the mince together with your hands then shape into golf ball-sized meatballs and set aside. Heat the remaining oil in a heavy-based frying pan over a medium-high heat. Lightly coat the meatballs in the seasoned flour, then brown in the pan in batches.
この記事は WOMAN - UK の January 02, 2023 版に掲載されています。
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この記事は WOMAN - UK の January 02, 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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