Thursday, 11 July 2013

Meatball Pasta Bake

The pasta and tomato sauce elements of this dish were delicious, but the meatballs ended up a bit dry. I'm not sure how you avoid this unless you just cook the meatballs from raw in the oven. Otherwise a tasty dish which fitted in with last months Daring Cooks theme.

Meatball Pasta Bake (from Ocado)
(Serves 4)

1 white onion, chopped
2 garlic cloves, crushed
500g beef mince
1 tsp dijon mustard
1 splash worcestershire sauce
1 handful rosemary, chopped
1 handful  parmesan, grated
salt and pepper
1 splash oil
1 tbsp tomato puree
2 tins chopped tomatoes
300ml beef stock
1 pinch sugar
300g fusili pasta
1 handful fresh basil
2 handfuls cheddar cheese

Preheat oven to 180°C.

Mix the beef mince with half of the onion, garlic, mustard, Worcestershire sauce, rosemary, Parmesan and salt and pepper.

Roll into golf ball sizes onto a plate, cling film and put in the fridge for at least 30 mins.

Fry the rest of the onion in the oil for a few minutes and then add the garlic. Stir for a few mins and then add the tomato puree. Cook for minute or two. 

Tip in the chopped tomatoes, beef stock, sugar and season with salt and pepper then simmer for 20 mins.

Cook the pasta in boiling water until just cooked, then drain and toss in oil.

Take the meatballs out of the fridge and place in hot frying pan with a splash of oil to colour the outside of the meatballs. sauce.

Add the balls to the tomato sauce and simmer for 10 mins. Put the pasta in a large deep dish and add the meatballs.

Rip some basil over the top and mix so that the pasta is coated in the sauce. Sprinkle with cheddar and bake in oven until the topping is golden - about 20 mins.

1 comment:

  1. You could try adding an egg to the meat - that can help keep them moist - or, like you said, just cook in the oven. Looks delicious!