Hemlock's Recipes

Meatball Pasta
Ingredients
(Per person)


Meatball ingredients

1/2  lb Ground beef
2 med cloves Garlic, finely minced
1-2 oz Romano cheese, finely grated
1 sprig fresh parsley, finely chopped
A few pinches dried oregano and basil (or fines herbes)
Fresh ground black pepper
Pinch of salt

Sauce

1/2 med onion, finely chopped
2 fresh tomatoes, ditto
1/2 smallish green pepper, ditto
5 olives (green or black), chopped
Tomato puree in a tube, several big squirts
3 med cloves Garlic, crushed
1 glass dry red wine (a pinot noir is fine)
Olive oil
A little salt, black pepper, fines herbes
Preparation

Do the meatballs first.  Spread the meat out so it�s a half-inch thick.  Distribute all the other meatball ingredients evenly on top.  Then blend well.  Form into balls up to 1 inch in diameter.

For the sauce. Heat the oil well in a big pan, and add the garlic, then onion, then green pepper.  Fry well for 30 seconds or so.  Add the meatballs and brown by briefly rolling them around in the pan.   Just as the garlic starts to go brown, add the wine � impressive sound and smell effects. Chuck in the remaining ingredients and put a lid on the pan and turn heat down.  Simmer for 15 minutes.  Add a bit of water and/or more wine to make sauce reasonably runny.

Serve on pasta � spaghetti is ideal.  Stir a bit more cheese into the spaghetti before pouring the sauce on.
Paremsan cheese would do  (fresh - not the stuff in a Kraft container) 

So-called "cooking wine" is unacceptable
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