Aha! You probably think I have just made the most horrific typo in spelling this "Rosemary Meatbols" but it is actually by design. I was trying to make meatballs but some of them deteriorated slightly into something more of a bolognese. Hence, the name. I can confirm that this was very nice indeed. I normally add red wine to things but this time I did not; partly because I haven't currently got any and partly because I wanted to see what a red-wine-less sauce would be like. It is good.
However, perhaps the most interesting thing I learnt from this was that if you are just using tinned tomatoes and not proper tomatoes you need to add a little sugar to take the edge off the sauce. This is reflected in the recipe below.
However, perhaps the most interesting thing I learnt from this was that if you are just using tinned tomatoes and not proper tomatoes you need to add a little sugar to take the edge off the sauce. This is reflected in the recipe below.
Method
Method
Finely chop and fry the onion for about 2 mins in some olive oil - it wants to just be softening (or steaming sufficiently to make your eyes water if you poke your head over the top of the pan #toptip).
Mix the mince and onions together. Add 2 spoons of Rosemary and the parsley. Mix up. Season with plenty of salt and pepper. Add the beaten egg. Mix. Now roll them into balls and fry them in small batches, popping the ones that are brown all over into a side plate whilst you fry the rest - don't over fill the pan otherwise it's hard to rotate them.
When they are all done, add the tomatoes, then the pudding spoon of Worcestershire. Then leave to simmer for 10 mins and add the remaining Rosemary. Stir. Simmer for a further 20 mins.
Cook the pasta and serve with plenty of cheese!
- 500g beef mince
- 1 onion, finely chopped
- 5 teaspoons rosemary (it's the pot stuff and costs 70p from Tesco so just do it)
- 1 teaspoon parsley (same as the rosemary)
- 1 egg, beaten with a fork in a mug
- 2 tins chopped tomatoes
- Half a pudding spoon caster sugar
- Pudding spoon Worcestershire sauce
Method
Finely chop and fry the onion for about 2 mins in some olive oil - it wants to just be softening (or steaming sufficiently to make your eyes water if you poke your head over the top of the pan #toptip).
Mix the mince and onions together. Add 2 spoons of Rosemary and the parsley. Mix up. Season with plenty of salt and pepper. Add the beaten egg. Mix. Now roll them into balls and fry them in small batches, popping the ones that are brown all over into a side plate whilst you fry the rest - don't over fill the pan otherwise it's hard to rotate them.
When they are all done, add the tomatoes, then the pudding spoon of Worcestershire. Then leave to simmer for 10 mins and add the remaining Rosemary. Stir. Simmer for a further 20 mins.
Cook the pasta and serve with plenty of cheese!
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