The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Gen­tly sauté the sliced gar­lic in a large pan with a driz­zle of olive oil. Once the gar­lic starts to colour, add the toma­toes, sea­son with a pinch of salt and pep­per and leave the sauce to sim­mer. Mean­while, com­bine the pork, beef, crushed gar­lic, eggs, pine nuts and pars­ley in a bowl. Squeeze the water out of the bread and break it into the bowl. Sea­son and mix well, us­ing your hands, then wet your hands and roll the mix­ture into por­tions the size of squash balls. Heat a driz­zle of oil in a large pan on a medium heat. When the oil is very hot (to pre­vent the meat­balls stick­ing), care­fully add the meat­balls and cook, in batches if nec­es­sary, for 6-8 min­utes, gen­tly mov­ing them about the pan so they brown all over. Add more oil if they be­gin to stick. Once browned and cooked through, trans­fer the meat­balls to the tomato sauce and leave to sim­mer. Cook the pasta in a large pan of salted boil­ing water ac­cord­ing to the packet in­struc­tions. Drain, then add the pasta to the meat­balls and sauce. Mix well; sprin­kle with torn basil leaves and Parme­san be­fore serv­ing.

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