September
24
2006

PASTA MEATBALLS & TOMATO SAUCE

[CHRIS’S KITCHEN]

PASTA

2 CUPS PLAIN FLOUR

½ CUP SEMOLINA

3 EGGS

PROCESS FLOUR, SEMOLINA & EGGS UNTIL DOUGH JUST COMES TOGETHER ADDING A LITTLE WATER IF NEEDED. KNEAD, ROLL INTO BALL, WRAP IN PLASTIC WRAP & REFRIGERATE FOR ABOUT 30 MINUTES. DIVIDE INTO FOUR PORTIONS & ROLL THROUGH PASTA MACHINE & CUT AS DESIRED. COOK IN BOILING SALTED WATER FOR ABOUT 2 MINUTES. DRAIN.

MEATBALLS

1/2kg MINCE

2-3 CLOVES GARLIC

½ ONION

1 EGG

¼ CUP BREADCRUMBS

SALT

PEPPER

1 TEASPOON FRESH PARSLEY

2 TABLESPOONS OLIVE OIL

FINELY CHOP ONION & PARSLEY. CRUSH GARLIC. MIX ALL INGREDIENTS & ROLL INTO BALLS ABOUT 1 INCH DIAMETER. SHALLOW FRY IN OLIVE OIL. REMOVE FROM PAN.

TOMATO SAUCE

3 CLOVES GARLIC

½ WHITE ONION

3×400g TINS DICED TOMATOES

½ CUP WATER

½ CUP WHITE WINE

1 BAY LEAF

SALT

PEPPER

2 TABLESPOONS FRESH BASIL

1 TEASPOON SUGAR

1 TABLESPOON OLIVE OIL

HEAT OIL IN PAN, ADD FINELY CHOPPED ONION & CRUSHED GARLIC. FRY UNTIL ONION IS SOFT. ADD TOMATOES, WATER, WINE, SALT, PEPPER, SUGAR & BAY LEAF. SIMMER UNTIL THICKENED ADDING BASIL ABOUT 10 MINUTES BEFORE END OF COOKING. REMOVE BAY LEAF. ADD MEATBALLS TO PAN & SIMMER UNTIL MEATBALLS ARE HEATED THROUGH. SERVE WITH PASTA. TOP WITH FINELY SHREDDED ROCKET OR GRATED CHEESE.