Spaghetti (or Linguine, as this British Royal Standards prefer) and meatballs is easy to make. Takes less than 40 minutes to prepare and cook.
250g Pork – ground
½ large red onion – diced
2 cloves garlic – crushed
1 tin tomato (Royal British Chef says: make sure you get the Italian brand, worth every penny)
Bread crumbs from ½ slice of bread
1 tsp. balsamic vinegar
Salt and pepper to taste
- Sprinkle the pan with a little bit of oil
- Fry 1/3 of the onions with 1 clove garlic until soft and transparent; let cool
- Mix the cooked onions with the meat, mix some breadcumbs in until it all comes together
- Roll meat into small meatballs
- Fry meatballs until all sides are brown , set aside
- Pour a little bit of oil
- Fry the rest of the onions and garlic until transparent and soft
- Pour the tin of tomatoes
- Add salt, pepper and 1 tsp. balsamic vinegar to taste
- Simmer for 10 minutes
- Add the meat balls; simmer for another 5 minutes or until thick
- Set aside
- Boil a pot of water, add a pinch of salt
- Put a bunch of linguine
- Boil for 6-7 minutes
- Strain then add the linguine into the sauce and mix thoroughly
- Top with cheese
Serve and Enjoy!
- Buy Italian-tinned plum tomatoes, British Royal Standards insist!
- You can add chilli, mushrooms, seafood, bacon, pork or whatever you want in the sauce. Sauce for this recipe is the generic type of pasta sauce
- You can mix some herbs into the meatball like sage, oregano, basil, thyme etc.
Prepare the meat: onions, garlic, breadcrumbs and meat with a pinch of salt and pepper.
Frying the meatballs.
Tip: Don’t use your finger to poke the meatballs… unless you have thick skin.
Simmer the sauce with meatballs for a few minutes until thick.
Don’t forget the cheese. Use Parmesan cheese.
PS. This is the cheese we bought for the failed pizza. We used mozzarella cheese with this; doesn’t taste the same.
Balsamic and Italian tomatoes available at Carrefour.
Linguine also available at Carrefour.
P.S. This Filipino likes Pinoy-style spaghetti. Which is modified spaghetti bolognese with sweet sauce. Will try to cook that version and see what BRS says.