ITALIAN-STYLE MEATBALL SUBS

Serves 4

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes

olive oil 3T

Woolworths beef-and-pork frikkadels 1 x 600 g pack

Woolworths Rosa tomatoes 400 g rosemary 5g garlic 2 t, crushed

Woolworths tomato purée

1 x 700 ml bottle sea salt and freshly ground black pepper, to taste

Woolworths rustic baguette 1, quartered (or 4 small baguettes) basil 10 g, for serving

“Using the tomato purée results in a far more intense flavour, and also takes less time to cook than canned tomatoes ”

1 Pan-fry the frikkadels, tomatoes and rosemary in 2 T olive oil over a high heat until cooked through. Remove from the pan and set aside. 2 Reduce the heat and fry the garlic in the same pan for 1 minute, or until fragrant. Pour in the tomato purée, season and simmer for 10 minutes. Return the frikkadels and tomatoes to the pan and warm through. Stuff the baguettes with the meatballs and sauce and top with basil. For extra indulgence, grate over Parmesan or assemble the subs and top with bocconcini or mozzarella and grill until melted before serving. HEALTH-CONSCIOUS

WINE: Woolworths La Motte Grand Rouge 2018

Woolworths rissoni 200 g Woolworths hard cheese 50 g, plus the rind water 2 cups

1 Fry the frikkadels in the olive oil in a large saucepan until golden brown and cooked through. Remove from the pan and set aside. 2 Add the garlic, chilli and spring onion to the pan and fry for 1–2 minutes. Remove half the mixture and set aside for garnishing. 3 Add the chicken stock to the pan, bring to the boil and add the rissoni and the hard cheese rind. Cook until the rissoni is tender, loosening with water if you want more of a broth or leave as is. 4 Return the chicken meatballs to the pan just before serving to warm through. Ladle into bowls and season to taste. Sprinkle with the cheese and top with the reserved spring onions.

FAT-CONSCIOUS

WINE: Marras Chenin Blanc 2019