MEATBALLS IN TOMATO SAUCE RECIPE
Friday August 14th, 2009
SPICY MEATBALLS IN ITALIAN TOMATO SAUCE
2lbs minced beef
3 large onions finely chopped
1 red chili finely chopped
Six fresh basil leaves finely chopped
4 cloves of garlic, crushed and finely chopped
3 cans plum tomatoes
1 cup tomato puree
4 cups of brown rice
Flour for dusting
Freshly ground black pepper
1 glass decent red wine
Mix the beef thoroughly by hand with one of the chopped onions, 1 garlic clove and the chili. Roll into one inch balls and dust with flour. Place in the fridge for an hour to firm. Meanwhile fry the onions and garlic gently in olive oil for ten minutes. Add the tomatoes and basil and simmer for twenty minutes. Add the red wine, tomato puree and plenty of black pepper and continue to simmer for another twenty minutes (add water if the sauce appears to be drying out).
After an hour remove the meatballs from the fridge. Heat olive oil in a baking dish or tin on the hob. Fry the meatballs until browned. Pour over the sauce and place in a medium oven to bake for one hour. Boil the rice for twenty minutes in salted water and drain well. Cover the plates of rice with meatballs and sauce and sprinkle liberally with cheese. Serve with hot crusty bread and a good quality Chianti.