I think the troops will enjoy eating this for their tea tonight.. I’m going to make some ciabatta bread and make garlic bread slices with it.
Enough waffling .. on with the recipe.. this recipe was taken from The Womans Own Cookbook – ISBN 1-85051-316-3 its a book i’ve had for ages.
450g / 1lb minced beef
1 clove of garlic, crushed
25g / 1oz fresh breadcrumbs
salt and pepper
half a teaspoon of dried basil
1 egg, beaten
2 tablespoons of flour
3 tablespoons of oil
1 onion, chopped
100g / 4oz mushrooms, sliced
half a teaspoon fried basil
2 tablespoons flour
150ml / quarter pint of beef stock
2 tablespoons tomato puree
1 8oz can chopped tomatoes
4 tablespoons brandy or sweet sherry (i used marsala)
50g / 2oz butter
Mix the beef, garlic, breadcrumbs, seasoning and basil together, binding with enough beaten egg to give a firm mixture.
Form into walnut sized balls and dust with a little flour.
Heat the oil in a frying pan and fry the meatballs until light brown all over.
Remove from the pan.
Add the onion, mushroom and basil to the pan and fry for a few minutes until soft.
Stir in the flour and cook gently until light brown.
gradually stir in the stock, tomato puree, tinned tomatoes and brandy/sweet sherry or marsala.
Adjust the seasoning and add the meatballs.
Cover and simmer for 15 mins until the sauce is thick.
Meanwhile, cook the pasta in boiling salted water for 8-10 mins until just tender, drain well and add the butter.
Arrange the pasta on a serving dish and top with the meatballs and sauce.