Ingredients (serves 4-6 people)
For the meatballs:
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 500-600g mince (beef, pork or a mix of both)
- 100g breadcrumbs
- 1 egg
- 50ml milk or single cream
- 1/4 tsp nutmeg
- Salt and pepper
For the sauce:
- 25g butter
- 25g plain flour
- 100ml white wine
- 500ml beef stock
- 2tbsp single cream
Serve with creamy mash and lingonberry jam or redcurrant jelly
- Preheat oven to 200C/180C Fan
- Add all the meatball ingredients to a large bowl or mixer and mix until combined.
- Roll meatballs about the size of golf balls and place on a baking tray. Cook for around 20 mins or until browned
- Once the balls are in the oven, get your mash going. Peel and boil your potatoes.
- Now for the sauce. Add the butter to a large frying pan (make sure it will hold the meatballs later) and once it melts, add the flour. Mix together to make a roux and stir for a few minutes.
- Add the white wine and whisk vigorously until it’s all incorporated.
- Gradually add the beef stock, mixing along the way to avoid lumps.
- Let the sauce thicken up on a low heat and then add the cream and salt and pepper to taste.
- Add the meatballs to the sauce and simmer for 5-10mins while you mash up your potatoes.
Makes enough to fill about 30-35 small ravioli
- 350g peeled and chopped butternut squash (2cm cubes)
- Olive oil
- Sea salt
- Black pepper
- 1/2 small red onion, peeled and thinly sliced
- 15-20g pecorino/grana padano cheese
- Ground nutmeg/ground cinnamon
- Preheat the oven to 200C/180C Fan/Gas 6
- Place the butternut squash in a large bowl with about 2stp olive oil, season with salt and pepper, mix it up.
- Tip the pieces onto a baking tray and roast in the oven for 18-20mins.
- Meanwhile, add the onion slices to the bowl used to season the squash. Drizzle another teaspoon of olive oil and season to taste.
- Once the butternut squash has had 20mins, sprinkle the onion slices over it and cook for another 10mins.
- Leave it to cool for 5mins and then tip it into a high sided bowl. Blend it into a puree with a hand blender.
- One completely cool, stir in the cheese and season to taste with salt, pepper and nutmeg. I also like to add a dash of ground cinnamon.
Serves 4-6 people.
Chef’s tip: Make this at least 6 hours before you plan on eating it. The flavours will develop the longer you leave it.
- 500g beef mince (a bit less/more works just fine if you can’t get the exact weight)
- 100ml red wine
- 1 medium onion, thinly sliced
- 2 cloves of garlic, minced or finely chopped
- 1/2 a celery stick, diced small
- 1 sprig of fresh rosemary, chopped
- 2 tins of plum tomatoes
- 1x 200g tube of tomato puree
- Dash of Worcestershire sauce
- Dry basil
- Dry oregano
- Salt and pepper
- Olive oil
- Heat a tablespoon of oil in a large pan on a medium-high heat.
- Add the mince and use a whisk to break it up and remove any chunks. Season the mince with salt and pepper.
- Cook the mince until all of the liquid has evaporated and the meat is starting to brown/stick to the pan (don’t worry, it will come off). This will take your bolognese to another level of flavour.
- Add the red wine and cook for about a minute to release the alcohol, then add the onion, garlic, celery and rosemary.
- Cook for another 5mins or so to soften the onions then add the tomatoes. Break them up with a spoon/masher/knife if you want smaller chunks.
- Take one of the tins and fill it 2/3 with water, and add that to your sauce.
- Add about 2/3 of the puree (you might need to add a bit more later), a dash of Worcestershire sauce, and a good sprinkle of basil and oregano – I’d say around a tablespoon of each.
- Re-season with salt and pepper to taste.
- Turn down to simmer with a lid on for as long as you possibly can leave it. Minimum should be an hour but if you can leave it for hours, occasionally stirring it then even better.
- Taste it every time you stir and see if you need to add any more seasoning/puree.
- When you put your water on to boil for the pasta, add a pinch of sugar to the sauce to really bring it all together.
- Serve with your choice of pasta and maybe some garlic bread 😉
Gennaro Contaldo’s recipe, goes perfectly with my fresh pasta
- 250g beef mince
- 250g pork mince
- 1 sprig of rosemary
- 1 medium onion
- 1 carrot
- 1 stick of celery
- 150ml red wine
- 2tbsp puree
- 900ml-1ltr beef stock
- Heat 2-3tbsp olive oil in a high sided frying pan on a medium-high heat.
- Add the mince, season with salt and pepper, and use a whisk to break it all up. It will stick to the pan at first but it will come off as it cooks.
- Cook for 5mins, then add the rosemary sprig
- Cook until the liquid has evaporated and the meat is brown and golden
- Add the wine and let it bubble away for a minute
- Add the vegetables and stir, then add the puree. Let this cook for 2-3mins.
- Add the beef stock and stir.
- Turn down to a low simmer and cook for around 90mins or until it’s thickened up.
- Serve with your choice of pasta 🙂