Ingredients:
4 sprigs fresh rosemary leaves, minced
2 teaspoons Dijon mustard
500g quality minced beef
1 heaped tablespoon dried oregano
400g dried spaghetti or penne
2 tablespoons balsamic vinegar
800g chopped tomatoes
½ fresh red chili,sliced
1 medium onion,chopped
2 cloves garlic,chopped
Olive oil
Salt & freshly ground black pepper
1 egg
Parmesan cheese for grating
4 people
10 Min.
30 Min.
Directions:
-
1
Add to a mixing bowl with the mustard, minced meat, chopped rosemary and oregano. Crack in the egg and add a good pinch of salt and pepper.
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2
Divide into 24 little meatballs. Drizzle them with olive oil and jiggle them about so they all get coated. Cover and place in the fridge until needed.
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3
Heat a large frying pan on a medium heat and add 2 tablespoons of olive oil. Add your onion to the frying pan and stir for around 5 minutes or until softened.
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4
Add the garlic and chili, once they start to color, add the tomatoes and the balsamic vinegar. Bring to the boil and season with salt and pepper to taste. Meanwhile, heat another large frying pan and add a tablespoon of olive oil and stir meatballs for 8–10 minutes until golden.
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5
Add the meatballs to the sauce and simmer, then remove from the heat.
-
6
Cook your pasta in a large pan of salted boiling water for 10-12 minutes or according to the packet instructions. Divide the pasta in your dinner plates, top with the meatballs and few tablespoons of sauce. Sprinkle with grated Parmesan.
