The first thing I ask you to do is forgive the awful photo – I took it at night under glaring light but what is a girl to do when she has to work to earn a crust. The second thing I’m asking is go ahead and make this recipe, you will not be sorry. It is amazing especially the sauce – even for the little ones in the house – I blended it and they gobbled in down, olives capers and all. Now that is success 🙂
For the sauce
2 tbsp Rapeseed oil
2 cloves Garlic minced
1 small onion, diced
2 red Peppers deseeðed and diced
1 can plum tomatoes chopped
2 tbsp capers
1/2 glass white wine
2 tbsp Olives pitted
1 spring of rosemary
salt and pepper
1 tsp sugar
Heat the oil and add the onion garlic and pepper and cook on a medium heat until soft. Add the tomatoes, white wine and the sprig of Rosemary.
Simmer for a few minutes, take out the Rosemary, add the capers, olives. Simmer for a few minutes, season including sugar if required. Add the meatballs and cook on low until they are cooked, about 15 minutes.
1 lb Pork or beef mince
1 egg beaten
1 small onion finely diced
2oz grated Parmesan or pecorino
1 tbsp flat leaf parsley chopped
1/2 tsp dried oregano
Salt and pepper to season
Tip all the ingredients into a bowl. Season as required.
Lightly oil your hands and form into meatballs – dont make them too large as you want to cook them in the sauce.
Brown the meatballs and then add to the sauce to complete the cooking.