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Sunday, 13 March 2016

Italian Meatballs


Pretty much the food of the gods... 
  • 350g sliced sausage (I use the Malcolm Allan low fat packs, but sausagemeat or linked sausages may also be used), cut into bite-sized pieces. 
  • 2 tsp oil
  • 2 medium onions, sliced
  • 1 clove garlic
  • 1 green pepper, sliced
  • 2 tins chopped tomatoes
  • 2 tbsp tomato ketchup
  • 1/2 pint stock
  • 100g mushrooms, sliced
  • 240g pasta (I like farfalle)


Seasoning, to taste


The method used by my mum is to shape the sausage into 24 nice, little balls. I chop each slice into 12, which works for me and is less work. Once this is done, fry in the oil, add the onions, garlic and pepper and fry till the onion is nicely softened.

While you are frying off the base vegetables, cook the pasta according to pack instructions.

Add the two tins of tomatoes, stock, tomato ketchup and the seasoning to the pan with the onion and sausage and allow to simmer to a nice thick sauce.

Once the sauce has thickened, add the pasta noodles to the pan and stir in. Be very careful at this point as there is likely to be a whole lot of food and not a lot of room in your pan, and you don't want to be throwing it around all over the place.

You may top with cheese if you wish; I'm quite partial to a slice of leerdammer light torn on top and melted for 30 seconds in the microwave.



Having been recently inducted, I totally love my ceramic non-stick pan. Mine is by the brand JML, which is pretty much the only non-stick pan to work on my induction hob. I find this is much, much easier both to cook in and to clean that the standard, stainless steel pan that I had before.

Linzi x

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