Per serving 150g of mince, I made about 8 tiny meatballs from it with Italian dried herbs mixed in 1 large garlic clove diced fry these off together til meatballs are browned half a large pointy red pepper, diced, add this into the pan and fry this off hot for maybe a minute just to evaporate most of the water out of it Half a can of plum tomatoes (san marzano if you have them), small sprinkle of salt, a heaped teaspoon of nduja paste, a teaspoon of extra virgin olive oil, whatever herbs and spices you like in a tomato pasta sauce. I put a pinch of msg in it too. Crush all this together, I do it in a big flat bottom bowl with a potato masher. Then add it into the pan, cook it down til it’s more thick sauce than watery sauce. 125g of cooked pasta, add it into the pan and mix it all together. Then into the baking dish, top with cheese and garnish. That’s wild garlic on top which has been baked because it’s much better cooked than fresh but I’d normally use fresh basil. If you like it to have a proper kick use chilli oil in the sauce or add some fresh chilli in with the pepper. I was sharing it with my missis so had to keep it toned down.
Steak and bacon burger with home made sweet potato fries cooked in the fat from the steak and bacon and hot honey sriracha sauce.
Tapas tonight. Bacon & Brie, chicken & harissa, meatballs with pineapple served with a potatas bravas
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