Miguel’s Bolognese of Mushroom Meatballs

  • Serves: 4
  • 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

Directions

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.

Miguel’s Bolognese of Mushroom Meatballs

Tags:

 Blendability, Dinner, Miguel, Pasta, Quick n Easy

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