In 1955 Lady, a beautiful cocker spaniel, met Tramp, a mongrel from the wrong side of the tracks. She was not the first and she certainly won’t be the last to be enticed down from her ivory tower by a bad boy with character.
Even if you haven’t seen the whole film, you are sure to know the scene where they eat the meatballs and end up chewing the same piece of spaghetti.
If I had them round for dinner, you know what I would serve...
SPAGHETTI AND ‘MEAT’BALLS
Serves 2-3 (makes about 18 balls)
For the ‘Meat’balls
150g Quorn mince
1 small onion, finely chopped
4tbsp mixed herbs – fresh from the garden if possible (or 2tbsp dried)
75g fresh breadcrumbs
1 free-range egg, beaten with a fork
1tbsp olive oil
200ml vegetable stock
2tbsp Bisto instant gravy granules
2tbsp plain flour
For the Sauce
1tbsp olive oil
3 garlic cloves, crushed
2 large tins chopped tomatoes
2tbsp red wine vinegar
½tbsp caster sugar
2tbsp fresh herbs or 1tbsp dried
2tbsp tomato ketchup
spaghetti (about 100g per portion)
grated hard cheese
fresh basil leaves
First make the meatballsAdd 50ml stock and stir.Then add the mince, the rest of the stock and the Bisto. Stir well until all the stock has been absorbed.
Allow to cool, then tip this into a bowl and add the breadcrumbs, mixed herbs, eggs, lots of seasoning and the flour. Stir well.
Heat oven to 220˚C/ Gas 7.
Making sure your hands are well-floured, roll the mince mixture into golf-ball-size balls. (This can be a bit fiddly – you may need to wash your hands a few times).
Spread the balls out on a roasting tray.
Roast for 10 minutes. Gently turn them over with a knife – be careful: they will be hot – and the roast for about 10 minutes more until browned.
Meanwhile, make the sauce
Heat the oil. Add the garlic and sizzle for 1 min.
Stir in the tomatoes, red wine vinegar, sugar, tomato ketchup, herbs and seasoning. Simmer for 15-20 mins until slightly thickened.
When ready to eat
Add the cooked meatballs to the pan of sauce and heat until sauce bubbles and meatballs are hot right through.
Put the spaghetti on plates. Spoon the sauce and meatballs over spaghetti and serve with grated hard cheese and basil leaves.
Cute! I was half expecting a pic of you and Dave reinacting the spaghetti scene...ReplyDelete
Nice to see a tomato sauce that isn't "simmered for hours"... I agree with your method...fast and fresh. Personally, the long cooked sauces always give me heartburn...maybe the acidity level is concentrated. I also agree with a touch of sugar and splash of vinegar in most all tomato dishes, to enhance the natural flavors.
Your meatballs sound good and the whole dish is a perfect veggie rendition of the classic! You're makin' me hungry! :-)
Thank you - I will suggest to Dave that we re-enact the scene next time!Delete