PORK AND CHORIZO MEATBALLS WITH SPELT PASTA

Ingredients

MAIN MEAL

320g Spelt Pasta
200g lean minced pork (10% fat
150g fresh chorizo sausage, the meat extracted from the skin
1 small onion, finely chopped
A few sprigs of oregano, leaves removed
Sea salt and freshly ground black pepper
Olive oil spray


FOR THE SAUCE


1 small dried red chilli
1/2 tsp fennel seeds
4 garlic cloves
2 tsp olive oil
1 small onion, finely chopped
800g vine-ripened tomatoes, halved
1 tsp red-wine vinegar
A pinch of sugar
A handful of fresh basil leaves
Method

Put the minced pork, chorizo, onion, oregano, and a pinch of salt and pepper in a bowl and mix the lot together with your hands (the chorizo takes a bit of work as it's much firmer than the pork mince). Divide into 12 balls. Pop them on a baking tray, cover with clingfilm and set aside to chill in the fridge.

Meanwhile, make the sauce. Bash the chilli, fennel and garlic together in a pestle and mortar until they break down. Heat the oil in a pan, then add the onions and cook slowly for 8-10 minutes, or until the onions have softened and started to go golden. Add in the crushed garlic, chilli and fennel seeds and fry for 2 minutes. Tip in the tomatoes, add the vinegar and sugar and simmer very gently, uncovered, for about 20 minutes.

Spritz a non-stick frying pan with a little olive oil, then add the meatballs and fry gently over a low heat for 10 minutes, turning them over once. (You may need to do this in batches if your pan is not very big.) Drain off any excess fat, pour in the sauce and cook for a further 15 minutes, then stir through the basil.

Meanwhile, bring a big saucepan of salted water to the boil, add the pasta and cook for 7 minutes, or until al dente. Stir the sauce and meatballs through the pasta and divide equally among bowls

Kindly Donated by
Gizzi Erskine
TAKEN FROM SKINNY WEEKS AND WEEKEND FEASTS (QUADRILLE)

CLICK TO ENLARGE +

designed by : bigfishcreative.co.uk | powered by minexos.com
© 2019 Great British Spelt Recipes