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- 2 Tbls olive oil
- 1 L brown onion, finely chopped
- 2 cloves garlic , sliced
- 3 x 400g tins peeled tomato
- 1 x 400g tin cherry tomato
- 1/2 cup chopped basil
- 2 Tbls tomato paste salt reduced
- 2 tspn salt
- 1 tspn pepper
- 1 cup chicken stock salt reduced
- 1/2 cup white wine
- 1 Tbls sugar
- 1 Tbls balsamic
To make the sauce: Tip all the tins of tomatoes into a separate bowl and squash with your hands to break up the tomatoes. Cook off onion in the oil until soft about 3 mins, add the sliced garlic and stir for 30seconds.. Add tomatoes to onion and garlic. Add Basil, add stir in all remaining ingredients. Simmer for 1.5 hours stiring occasionally.
300g Pork mince
500g Beef mince
1 brown onion finely chopped
½ cup chopped parsley
Heaped teaspoon dried oregano
½ cup finely grated parmesan cheese
1 cup breadcrumbs
2 garlic cloves crushed
½ cup cooked Arborio rice
3 Tbls Olive Oil
To make the meatballs: Cook off onion in 2Tbls oil until soft about 3 mins and put aside to completely cool. In a large bowl mix minces together, add chopped parsley , parmesan oregano salt & pepper. Mix in breadcrumbs, garlic, egg, rice, and cooled onion mixing well with hands
Once all the ingredients are well combined, roll mixture into little balls (a fraction smaller than golf balls. Put Meatballs in fridge to form for 20mins (if time allows).
Heat oil in large fry pan and cook meat balls off until lightly browned all over and drain on paper towel before placing the meatballs in the Napoli sauce for the last 30mins off the sauces 1.5hr cooking time.
Serve with fresh pasta or vegetables.