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• Comment Link Friday, 29 November 2024 15:42 posted by ดอกไม้แสดงความรัก

  ANGELA HARTNETT'S BEEF & VEAL MEATBALLS
  Meatballs are super-quick to make for a weeknight supper and
  there are many ways to serve them (see tip). The veal in these gives a
  lightness to the result, but you can swap it
  out for all beef, or flavourful pork mince. This is a good way to use up any day-old bread hanging around.
  The recipe is easy to double up on and freeze so you have
  a meal for an emergency.
  
  
  
  
  
  
  SERVES 4
  
  
  4 tbsp olive oil, plus extra for the onion
  
  1 onion, finely chopped
  
  2 garlic cloves, chopped
  
  400g tin chopped tomatoes
  
  200g white bread (day old, if possible)
  
  whole milk (enough to soak the bread)
  
  500g beef mince
  
  250g English veal mince
  
  2 tbsp finely grated parmesan, plus extra to serve
  
  4 anchovies, finely chopped
  
  2 tbsp chopped flat-leaf parsley
  
  salt and freshly ground black pepper
  
  350g dried spaghetti, to serve (optional; see tip)
  
  1 First make a tomato sauce. In a saucepan, heat a dash of olive oil over a
  medium heat, then add half the chopped onion and half the garlic, then sauté for 10 minutes to
  soften. Add the tomatoes and when the liquid starts to bubble, reduce to a simmer
  and leave to cook, stirring occasionally (about 20 minutes, to create a thick sauce), while you make the
  meatballs.
  
  2 In a bowl, soak the bread in the milk until soft. In another bowl, mix the beef, veal,
  parmesan, anchovies, half the parsley and the rest of the onions
  and garlic. Then add the soaked bread, lightly squeezing any excess milk from it first.
  Mix well and season with salt and pepper. Mould the mixture into
  12-14 meatballs.
  
  3 Put the 4 tablespoons of olive oil in a large frying pan over a medium heat.
  When hot, add the meatballs, turning (for about 5 minutes) to
  ensure they colour all over. If necessary, cook in batches so they are not all squashed together, setting each batch aside on a plate while
  you cook the remainder.
  
  4 To finish, remove the meatballs from the pan and set aside.
  Pour the tomato sauce into the frying pan over a
  medium heat. Put the meatballs back into the pan for a
  further 4-5 minutes to cook through. Sprinkle with the remaining
  parsley before serving.
  
  TIP You can serve the meatballs as they come, or on top of
  spaghetti. If you would prefer the latter, cook
  the pasta according to the packet instructions until al dente.
  Drain it in a colander, reserving a cupful of the cooking water
  to loosen the meatball sauce if necessary, and then transfer it back to the pan and toss
  it with a little olive oil and butter. Put the spaghetti on a serving plate and top with the meatballs and
  sauce. Finish with a drizzle of olive oil and a sprinkle of parmesan.
  
  
   
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