- Serves: 4
- Preparation: 15 minutes
- Cooks In: 25 minutes
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Ingredients
750g beef mince
350g Button Mushrooms, blended in food processor
4 garlic cloves, crushed
1 small red chilli (optional)
1 tbsp chopped flat leaf parsley
1 tbsp chopped chives
2 tbsp thickened cream
1 splash sherry vinegar (optional)
1/2 Spanish red onion, finely chopped
Olive oil, for frying
700ml tomato purée (passata)
500ml chicken stock
2 garlic cloves finely sliced
1 onion finely chopped
4 sprigs thyme
1 carrot finely chopped
1/2 leek finely chopped
500g cooked spaghetti
Basil & oregano to garnish
Method
1
Preheat oven to 200°C.
2
In a food processor, blend Mushrooms, onion, garlic, chilli, chives, parsley, thickened cream, sherry vinegar, salt, pepper and olive oil.
3
In a bowl, combine the mushroom mince with the beef mince.
4
Roll mince mixture into golf ball-sized meatballs.
5
Place on a baking tray lined with baking paper. Bake for 10-15 minutes or until browned.
6
Sauté thinly sliced garlic, onion, thyme, carrot and leek in a medium size saucepan on medium heat till soft, add tomato purée and stock bring to a simmer for 5 min.
7
Add meatballs and reduce to low and cook for 5 minutes or until cooked through.
8
Toss through pasta, garnish with Parmesan and herbs.
Ingredients
750g beef mince
350g Button Mushrooms, blended in food processor
4 garlic cloves, crushed
1 small red chilli (optional)
1 tbsp chopped flat leaf parsley
1 tbsp chopped chives
2 tbsp thickened cream
1 splash sherry vinegar (optional)
1/2 Spanish red onion, finely chopped
Olive oil, for frying
700ml tomato purée (passata)
500ml chicken stock
2 garlic cloves finely sliced
1 onion finely chopped
4 sprigs thyme
1 carrot finely chopped
1/2 leek finely chopped
500g cooked spaghetti
Basil & oregano to garnish
