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Piccolo Tomatoes December 2018
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Ingredients

  • 350 g lean minced beef
  • 50 g white breadcrumbs
  • 50 g Parmesan cheese, grated
  • 1 egg yolk
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 x 400 g tins chopped tomatoes
  • 2 tbsp tomato puree
  • 1/2 tsp dried oregano
  • a dash of sugar
  • 125 g Mozzarella, sliced
  • 50 g Cheddar cheese, grated
  • 2 tbsp fresh basil, chopped
  • 225 g fusilli pasta

Method

  1. In a bowl, mix together the minced beef, breadcrumbs, Parmesan cheese, egg yolk, and chopped thyme. Season with a pinch of salt and pepper.
  2. Once mixed to a firm consistency, shape into 20 balls.
  3. Heat the oil in a saucepan. Add the onion and garlic and fry for 5 minutes.
  4. Now add the tomatoes, tomato puree, oregano and sugar.
  5. Bring to the boil and add the meatballs. Simmer for 15 minutes until cooked through.
  6. Cook the pasta in boiling water as per the packet instructions, drain and add to the sauce along with the basil.
  7. Spoon into a dish and cover with the cheeses.
  8. Grill for 10 minutes on a medium heat until melted and golden. Then dinner is ready!
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