Meatballs with linguine (Marc Fosh)

Meatballs with linguine (Marc Fosh)

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  • Serves: Up to 6 people

Meatballs with linguine

Marc Fosh's meatballs with linguine

Serves: 6

 

Method


1. Put the tomatoes in the Braun Multiquick 7 hand blender’s large chopper accessory and blend into a liquid that will be used for the sauce. Empty and rinse the large chopper accessory.

2. Soften the garlic and onions with the olive oil in a pan over medium heat until it just starts to break down. Add the chopped tomatoes, sugar, vinegar, bay leaves and thyme to the garlic and cook slowly for a further 20-25 minutes.

3. For the meatballs, mince the beef, chopped parsley and onions in the large chopper accessory.

4. Add bread crumbs and egg yolk to the mince mixture, pulsing throughout. Season with salt and pepper and form the mince into walnut-sized balls.

5. Cook the meatballs for about 4 minutes on each side. Add them to the tomato sauce and cook gently for a further 6 minutes. Toss in torn basil leaves

6. Serve with freshly cooked linguine and grated parmesan.

 

Marc Fosh’s tip

Linguine tastes fantastic with any kind of sauce, but if you want to make the dish a little heavier add a spoonful of marscapone or for a touch more taste why not add a dash of hot paprika.

 

Ingredients

Tomato sauce ingredients
• 800g tomatoes, skinned and seeded
• 2 medium onions, finely chopped
• 100ml olive oil
• 2 tablespoons of sherry vinegar
• 1 tablespoon of sugar
• 2 garlic cloves, crushed
• 4 torn basil leaves
• 2 bay leaves
• 1 sprig of fresh thyme
• Salt and pepper to taste

Meatballs ingredients
• 500g lean beef
• 1 medium onion, finely chopped
• 1 egg yolk
• 2 tablespoons of breadcrumbs
• 1 tablespoon of chopped parsley
• Salt and pepper to taste

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