Fast Cooking Methods Pork and beef meatballs in a slow braised tomato sauce and pasta Practical Delicious

Without fail recipe ultimate Pork and beef meatballs in a slow braised tomato sauce and pasta easy, fast, practical.

How are you my mother, at this time you get cook recipe Pork and beef meatballs in a slow braised tomato sauce and pasta with 14 ingredients and 5 steps. Below this is how to prepare, please carefully carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 5 stages of easy cooking Pork and beef meatballs in a slow braised tomato sauce and pasta.

Ingredients all Pork and beef meatballs in a slow braised tomato sauce and pasta #

1. Prepare 500 g : pork and beef meatballs.

2. Needed 2 sprigs : rosemary.

3. Prepare 1 teaspoon : salt.

4. Prepare 1 teaspoon : freshly ground pepper.

5. Prepare 1 can : whole peeled tomatoes.

6. Needed 1 teaspoon : olive paste.

7. Prepare 4 : garlic cloves, chopped.

8. Needed 1 : red onion, chopped.

9. Prepare 1 tablespoon : butter.

10. Needed 1 tablespoon : extra virgin olive oil plus extra to add to pan.

11. Prepare 1 cup : beef stock.

12. Needed 500 g : Fresh pasta to serve.

13. Prepare 1 teaspoon : sugar.

14. Prepare 1/4 cup : red wine.

If all material requirements Pork and beef meatballs in a slow braised tomato sauce and pasta it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Stages Cooking Pork and beef meatballs in a slow braised tomato sauce and pasta #

1. Place a pan on high heat and add a little olive oil. Fry the meatballs with the rosemary until golden brown. Place in a oven proof baking dish and bake for a further 20 minutes.

2. In the same pan, place the olive oil and butter then melt. Add the onion and garlic and sauté for 5 minutes on a medium heat. Add the tomatoes and cook down to reduce. Add a teaspoon of sugar..

3. To deglaze the pan, add the wine and cook for a further 5 minutes until the alcohol has cooked off, leaving a full bodied flavour to the sauce..

4. Add the olive paste. Add the meatballs back to the pan to soak up the sauce. Boil the pasta and add to the pan to combine..

5. Serve with grated parmesan cheese..

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