I got a couple of new cookery books as presents so I will be bombarding you with more recipes :-). This one is from Mama’s Italian Cookbook. It’s very tasty. The recipe requires passata; I had some left over tomatoes, so I used those and some passata. I’m not a big passata fan, maybe it’s the type I’m using but I always find it has a strange after taste. Does anyone know of a good brand that they can recommend?
1 potato, diced
400g/14 oz beef mince
1 onion, finely chopped
4 tbsp chopped fresh flat-leaf parsley
plain flour, for dusting
5 tbsp virgin olive oil
400ml/14 fl oz passata
2tbsp tomato puree
400g/ 14 oz dried spaghetti
Salt and pepper
6 shredded fresh basil leaves and freshly grated Parmesan cheese, to garnish
1. Place the pototo in a small saucepan, add cold water to cover and a pinch of salt, and bring to the boil.
2. Cook for 10-15 minutes, until tender then drain. Either mash thoroughly with a potato masher or fork or pass through a potato ricer.
3. Combine the potato, mince, onion, egg and parsley in a bowl and season with salt and pepper.
4. Spread out the flour on a plate. With dampened hands, shape the meat mixture into walnut sized balls and roll in the flour. Shake off the excess.
5. Heat the oil in a heavy-based frying pan, add the meatballs and cook over a medium heat, stirring and turning frequently, for 8-10 minutes, until golden all over.
6. Add the passata and tomato puree and cook for a further 10 minutes, until the sauce is reduced and thickened.
7. meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, bring back to the boil and cook for 8-10 minutes, until tender but still firm to bite.
8. Drain well and add to the meatball sauce, tossing well to coat. Transfer to a warmed serving dish. Garnish with the basil leaves and grated Parmesan cheese and serve immediately.