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Categories:
bread roll onions garlic parsley egg chilli powder olive oil Pasta chilli tomato puree tomatoes basil Parmesan cheese shavings
Viewed: 7 - Published at: 8 years agoIngredients
- 1 None day old bread roll, soaked in water, squeezed of excess water and chopped
- 2 None onions, peeled and chopped
- 3 None garlic cloves, chopped
- 500 g mince
- 1 tbsp dried parsley
- 1 medium egg, beaten
- 1 tsp chilli powder
- 4 tbsp olive oil
- 300 g dried pasta (such as penne)
- 1 None chilli, deseeeded and sliced
- 1 tbsp tomato puree
- 2 x 400g cans chopped tomatoes
- 8 sprigs basil, leaves picked
- 40g None Parmesan cheese shavings
Method
- Soak the roll in water. Squeeze excess water then chopped the roll. Mix the bread, ground beef, egg, 1/2 the onion, 1/2 the garlic, parsley, chili powder, 1 tsp salt and 1/4 tsp pepper in a large bowl until well blended. With wet hands shape into small meatballs.
- Heat 2 tbsp of the oil in a large deep skillet on medium-high heat. Add the meatballs and saute for 3-4 mins, turning to brown on all sides. Remove from the skillet and set aside.
- Meanwhile, cook the pasta according to the package directions. Drain.
- Heat the remaining 2 tbsp oil in the skillet. Add the remaining onion, garlic and the chili pepper. Saute for 3 mins. Add the tomato paste and cook for 1 min. Add the tomatoes. Bring to a boil. Season to taste. Add the meatballs and bring to a boil. Reduce heat to low; simmer for 4-5 mins. Stir in the cooked pasta. Sprinkle with Parmesan cheese and garnish with basil leaves.
