Puttanesca meatballs
Using a mix of beef and pork mince in this pasta recipe gives a juicier meatball
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
- Put the beef and pork mince, onion, parmesan and crushed garlic in a bowl. Season really well then form into small meatballs. Heat a tablespoon of olive oil in a non-stick frying pan then cook the meatballs until browned all over. Scoop out of the pan.
- Add another tablespoon of oil to the pan, cook the sliced garlic for 2 minutes then add the chilli flakes and fennel and cook for a minute. Tip in the tomatoes and wine if using with the sugar. Simmer for 10 minutes or until thickened then add back the meatballs with the olives and capers and simmer for another 10 minutes. Serve with rigatoni.
PER SERVING
356 kcalories, protein 29.8g, carbohydrate 9.4g, fat 22.4 g, saturated fat 8.5g, fibre 3.0g, salt 0.95 g
Recipe from olive magazine, September 2011.
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Ingredients
- 250g beef mince
- 250g pork mince
- 1 onion , grated
- 25g Parmesan , finely grated
- 3 garlic cloves , 1 crushed, 2 finely sliced
- olive oil
- a large pinch chilli flakes
- ½ tsp fennel seeds , crushed slightly
- 2 x 400g tins chopped tomatoes
- a glass red wine (optional)
- 1 tsp sugar
- 10 black olives , halved
- 1 tbsp small capers
- 400g rigatoni , cooked to serve
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This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
Ingredients
- 250g beef mince
- 250g pork mince
- 1 onion , grated
- 25g Parmesan , finely grated
- 3 garlic cloves , 1 crushed, 2 finely sliced
- olive oil
- a large pinch chilli flakes
- ½ tsp fennel seeds , crushed slightly
- 2 x 400g tins chopped tomatoes
- a glass red wine (optional)
- 1 tsp sugar
- 10 black olives , halved
- 1 tbsp small capers
- 400g rigatoni , cooked to serve
PER SERVING
356 kcalories, protein 29.8g, carbohydrate 9.4g, fat 22.4 g, saturated fat 8.5g, fibre 3.0g, salt 0.95 g
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08 October 2011
Beth rated this recipe
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27 October 2011
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06 June 2012
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