A different twist is given to this traditional pasta dish with a rich, but subtle, sauce.
150 ml (1/4 pint) 2/3 cup milk
150 g (5 1/2 oz) 2 cups white breadcrumbs
25 g (1 oz) 2 tbsp butter
9 tbsp olive oil
225 g (8 oz) 3 cups sliced oyster mushrooms
25 g (1 oz) 1/4 cup wholemeal (whole-wheat) flour
200 ml (7 fl oz) 7/8 cup beef stock
150 ml (1/4 pint) 2/3 cup red wine
4 tomatoes, skinned and chopped
1 tbsp tomato puree (paste)
1 tsp brown sugar
1 tbsp finely chopped fresh basil
12 shallots, chopped
450 g (1 lb) 4 cups minced (ground) steak
1 tsp paprika
450 g (1 lb) dried egg tagliarini
salt and pepper
fresh basil sprigs, to garnish
150 g (5 1/2 oz) 2 cups white breadcrumbs
25 g (1 oz) 2 tbsp butter
9 tbsp olive oil
225 g (8 oz) 3 cups sliced oyster mushrooms
25 g (1 oz) 1/4 cup wholemeal (whole-wheat) flour
200 ml (7 fl oz) 7/8 cup beef stock
150 ml (1/4 pint) 2/3 cup red wine
4 tomatoes, skinned and chopped
1 tbsp tomato puree (paste)
1 tsp brown sugar
1 tbsp finely chopped fresh basil
12 shallots, chopped
450 g (1 lb) 4 cups minced (ground) steak
1 tsp paprika
450 g (1 lb) dried egg tagliarini
salt and pepper
fresh basil sprigs, to garnish
method
. Pour the milk into a bowl and soak the breadcrumbs in the milk for 30 minutes.
2. Heat half of the butter and 4 tbsp of the oil in a pan. Fry the mushrooms for 4 minutes, then stir in the flour and cook for 2 minutes. Add the stock and wine and simmer for 15 minutes. Add the tomatoes, tomato puree (paste), sugar and basil. Season and simmer for 30 minutes.
3. Mix the shallots, steak and paprika with the breadcrumbs and season to taste. Shape the mixture into 14 meatballs.
4. Heat 4 tbsp of the remaining oil and the remaining butter in a large frying pan (skillet). Fry the meatballs, turning frequently, until brown all over. Transfer to a deep casserole, pour over the red wine and the mushroom sauce, cover and bake in a preheated oven, at 180°C/350°F/Gas Mark 4, for 30 minutes.
5. Bring a pan of salted water to the boil. Add the pasta and the remaining oil and cook for 8 - 10 minutes or until tender. Drain and transfer to a serving dish. Remove the casserole from the oven and cool for 3 minutes. Pour the meatballs and sauce on to the pasta, garnish and serve.
2. Heat half of the butter and 4 tbsp of the oil in a pan. Fry the mushrooms for 4 minutes, then stir in the flour and cook for 2 minutes. Add the stock and wine and simmer for 15 minutes. Add the tomatoes, tomato puree (paste), sugar and basil. Season and simmer for 30 minutes.
3. Mix the shallots, steak and paprika with the breadcrumbs and season to taste. Shape the mixture into 14 meatballs.
4. Heat 4 tbsp of the remaining oil and the remaining butter in a large frying pan (skillet). Fry the meatballs, turning frequently, until brown all over. Transfer to a deep casserole, pour over the red wine and the mushroom sauce, cover and bake in a preheated oven, at 180°C/350°F/Gas Mark 4, for 30 minutes.
5. Bring a pan of salted water to the boil. Add the pasta and the remaining oil and cook for 8 - 10 minutes or until tender. Drain and transfer to a serving dish. Remove the casserole from the oven and cool for 3 minutes. Pour the meatballs and sauce on to the pasta, garnish and serve.
serving amount
serves 4
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