Linguine with Meatballs in Roast Pepper Sauce
1 kg of beef mince
1 t (5 ml) of salt
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1 t (5 ml) crushed green chilli
1 t (5 ml) red chilli paste
1 t (5 ml) crushed garlic
½ t (2.5 ml) turmeric powder
1 t (5 ml) paprika
1 egg
1 slice bread made into bread crumbs
60 g melted butter
2 T (30 ml) chilli sauce
1 small onion grated and drained
2 small, thinly sliced onions
4 T (60 ml) olive oil
1 t (5 ml) crushed garlic
1 t (5 ml) dry oregano
2 large tomatoes
salt to taste
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1 t (5 ml) sugar
½ a bottle of Ina Paarman’s Roast Pepper Pasta Sauce
For the meatballs
Mix everything together. Form into even sized balls. Place on a greased tray. Drizzle with olive oil. Bake at 180°C just until cooked through. Do not overcook.
For the sauce
Sautè the thinly sliced onions with the olive oil, crushed garlic and dry oregano.
Once onions turn golden, add the tomatoes that have been liquidised.
Salt to taste. Add the Lemon & Black Pepper Seasoning and sugar.
Cook on medium heat until water burns out and sauce thickens.
Add in ½ a bottle of Ina Paarman’s Roast Pepper Pasta Sauce.
Taste and adjust seasoning if required.
Simmer on low for 5 – 7 minutes.
Add in Meatballs (I used half and froze the rest for another day).
Cook for another few minutes before turning off the heat.
Boil 250 g of linguine in salted water until cooked to preference.
Rinse and drain.
Serve Meatballs over the linguine and garnish with fresh Basil.
