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Braised lamb meatball sugo orechiette Serves 4-5 For the meatballs: 100ml milk 50g white bread, such as ciabatta, broken into chunks 500g lamb mince (from the shoulder) 300g pork mince (preferably from the belly) 3 garlic cloves, crushed ½ tsp salt 1 tbsp dried oregano ½ tsp ground black pepper 1½ tsp fennel seed, ground For the sauce: 2 tbsp olive oil 1 large onion, very finely diced 2 small carrots, very finely diced 2 stalks celery, very finely diced 3-4 tbsp tomato purée 500ml chicken stock or Marigold bouillon 1 bay leaf 400g orecchiette pasta 30g unsalted butter 50g Parmesan, freshly grated plus extra for serving 1 Pour the milk over the bread in a bowl and leave it to soften. Mix all of the meatball ingredients together. Squeeze the excess milk from the bread and add to the meat, breaking it up as best you can. Mix well. 2 Heat the oil in a deep frying pan. Break off small clumps of the mince (about the size of a large marble), add to the pan and sear, turning occasionally, so that they are browned all over. (The meatballs may need to be browned in two batches). Remove from the pan and set aside. 3 Add the onion, carrot and celery and cook for about 5-10 minutes with a lid on, until the vegetables begin to soften. Mix in the tomato purée. Stir everything together and add the chicken stock and bay leaf. Return the meatballs to the pan. Simmer gently until the stock has reduced by half which will take about 30 minutes. 4 Bring a large pot of water to the boil. For four litres of water, add about 1½ level tablespoons of salt. Add the orecchiette. 5 Meanwhile, heat the sauce in a deep frying pan and swirl in the butter. When the pasta is 90% cooked, drain, holding back some of the pasta water. Add a small ladleful of pasta water to the sauce, followed by the
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orecchiette and toss together. Simmer for a few minutes, reducing the sauce to coat the pasta. Add a fistful of Parmesan and another dash of pasta water if necessary to keep it loose. Serve with extra Parmesan.
Per Serving 614cals, 23.2g fat (8.6g saturated), 57.8g carbs, 4g sugars, 43.2g protein, 2.7g fibre, 0.875g sodium
Easy Food 79
06/12/2017 12:02