
Meatballs in Red Wine Sauce
The meatballs are tender and juicy, and the sauce is rich with a nice balance between sweet and savory.
Ingredients
- 1/4 pint milk
- 5 1/2 oz white breadcrumbs
- 2 tbsp butter
- 9 tbsp olive oil
- 8 oz sliced oyster mushrooms
- 1 oz wholemeal whole-wheat flour
- 7 floz beef stock
- 1/4 pint red wine
- 4 to matoes skinned and chopped
- 1 tbsp tomato puree paste
- 1 tsp brown sugar
- 1 tbsp finely chopped fresh basil
- 12 shallots chopped
- 1 lb minced ground steak
- 1 tsp paprika
- 1 lb dried egg tagliarini
- salt and pepper
- fresh basil sprigs to garnish
Instructions
- Pour the milk into a bowl and soak the breadcrumbs in the milk for 30 minutes.
- 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.
- Mix the shallots, steak and paprika with the breadcrumbs and season to taste. Shape the mixture into 14 meatballs.
- 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.
- 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.
Calories: 923 kcal
Carbohydrates: 92 g
Protein: 32 g
Fat: 47g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 130 mg
Sodium: 373 mg
Potassium: 1083 mg
Fiber: 7 g
Sugar: 12 g
Vitamin A: 944 IU
Vitamin C: 18 mg
Calcium: 144 mg
Iron: 5 mg