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Meatball Marinara Pasta
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From Jon Lee Submit
The simplest form of pasta I like to whip up is to use tomato sauce with lots of garlic and onions and some herbs to make a marinara sauce. For this recipe, I added pork meatballs into the sauce and let them stew in low heat for about 15 minutes so that the meatballs absorb the nice tangy flavors of the tomatoes. Also, instead of purely using usual pork mince, I mixed in kurobuta pork sausages to enhance the flavors of the meatballs.
Serves 4
Minced pork (about 300 grams)
2 kurobuta pork sausages
Diced onions and chopped garlic
Salt and pepper
Sugar
Half cup of chicken stock
Cooking oil
1 tablespoon cornflour
1 tomato sauce, 1 prego sauce
1 bay leaf
1 parsley (chopped)
1 carrot (diced)
10 button mushrooms (halved)
Macaroni (or any pasta you like)
Minced pork (about 300 grams)
2 kurobuta pork sausages
Diced onions and chopped garlic
Salt and pepper
Sugar
Half cup of chicken stock
Cooking oil
1 tablespoon cornflour
1 tomato sauce, 1 prego sauce
1 bay leaf
1 parsley (chopped)
1 carrot (diced)
10 button mushrooms (halved)
Macaroni (or any pasta you like)
Method
1. Remove minced pork and sausages from chiller and let it rest for 10 minutes before seasoning. Add salt, pepper and a little corn flour to minced pork and mix them well together.
2. Use knife to cut away membrane of the sausage and remove the meat. Mix the kurobuta to the minced pork and form meatballs. The bigger the meatballs, the longer they take to cook. But bigger meatballs give a much better munch. Your choice.
3. Heat up a pot of cooking oil on medium heat. Brown the meatballs all round until golden brown, this will cook the meatballs to about 40%. take meatballs out and leave aside.
4. In a bigger pot, saute chopped garlic and onions im medium-low heat. Once aromatic, pour in chicken stock and add diced carrots and mushrooms and stay for 5 minutes.
5. Add in tomato sauce and prego sauce, bay leaf, parsely and transfer in meatballs. Add in more chicken stock if required. Make sure the liquid covers meatballs totally. Cook in low heat for 10-15 minutes or until meatballs are thoroughly cooked.
6. lastly cook macaroni in boiling salt water for 5 minutes. When cooked, plate the macaroni and ladle marina sauce and meatballs.
2. Use knife to cut away membrane of the sausage and remove the meat. Mix the kurobuta to the minced pork and form meatballs. The bigger the meatballs, the longer they take to cook. But bigger meatballs give a much better munch. Your choice.
3. Heat up a pot of cooking oil on medium heat. Brown the meatballs all round until golden brown, this will cook the meatballs to about 40%. take meatballs out and leave aside.
4. In a bigger pot, saute chopped garlic and onions im medium-low heat. Once aromatic, pour in chicken stock and add diced carrots and mushrooms and stay for 5 minutes.
5. Add in tomato sauce and prego sauce, bay leaf, parsely and transfer in meatballs. Add in more chicken stock if required. Make sure the liquid covers meatballs totally. Cook in low heat for 10-15 minutes or until meatballs are thoroughly cooked.
6. lastly cook macaroni in boiling salt water for 5 minutes. When cooked, plate the macaroni and ladle marina sauce and meatballs.
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