Monday, November 28, 2011

Sausage meatballs with tomato sauce

As I told you, this weekend was a soup weekend. Soups were created fast and disappeared fast and everybody was busy with eating and/or cooking.
This dish is my son's absolute favourite and I always know, he will devour it minutes after I make it. 
I watched a chef preparing it on a German TV show some months before and it was described as an Italian specialty fast and easy to make. But as far as I saw on the net, Jamie Oliver has something very close to it. So do many other prominent or not so promiment housewifes around the world. Some people serve it as a pasta sauce, other with a thick slice of bread. My son Peter didn't want to wait the cooking time of the spaghetti (which is 10 minutes according to the instructions), so decision was taken.
I added some dried chilies to my plate. Do we like this "soup"? Well, yes, and as you can see, there was not much to put in the plate for my blog's needs. Peter was fast enough to win the competition. And not only he.

  • 4 coarse pork sausages
  • 3 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 3 garlic cloves, minced
  • 1 jar of passata tomatos (500 ml)
  • salt and freshly ground pepper to taste
  • 3 Tbsp grated parmesan
Put the olive oil into a pan, add the butter and let it melt on medium heat. Squeeze and pinch out the meat of the sausages in a plate, add some pepper to the minced meat and form meatballs with about 3 cm diameter. Gently fry the meatballs into the fat until light brown. they should remain slightly soft in order to absorb the tomato-garlic aroma of the sauce.  Add the minced garlic and let it color change to golden brown (takes nearly a minute). Stir to avoid the burning of the  garlic. Add the passata, lower the heat to slow-medium and let simmer for half an hour until you receive an intense flavorful tomato sauce filled with meat and garlic aroma.
Serve hot with some shaved or grated parmesan.

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