(serves 6)
for the sauce:
3 tbsps olive oil
6 cloves garlic, minced
1 white onion, minced
1 tbsp Italian seasoning
1/2 cup red wine
3 soup-size cans peeled plum tomatoes
1 tbsp each: chopped fresh oregano, rosemary, sage, flat-leaf parsley
1 large red pepper, roasted
2 tbsps creme fraiche
1 tsp sugar
for the meatballs:
1 kilo (2 lbs) minced lamb
3 cloves garlic
1 handful flat-leaf parsley, chopped fine
It’s an assembly job. Mince your garlic and onion and saute them in the olive oil till soft. Add the Italian seasoning and the wine and cook until the volume of wine is reduced by half. Add tomatoes, crushing them into the saucepan with your hands and including the juice. Add fresh herbs and stir well over medium heat till bubbling. Whizz the pepper with the creme fraiche and sugar until a smooth-ish paste, then add to tomato sauce.
While the sauce bubbles, knead the lamb, garlic and parsley together until well mixed. Form into little balls about the diameter of a thumb, then drop into the sauce and poach until cooked through, at least 30 minutes over a low simmer. Serve with grated parmesan cheese, a nice salad of rocket, mozzarella and artichoke hearts.
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