Meatballs and Spanish Chorizo Spaghetti

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  • 500g beef mince meatball(you can make your own)
  • 1 bowl of sliced spanish chorizo
  • 4 closed head mushroom sliced
  • 100g Spaghetti pasta
  • 6 cloves garlic finely chopped
  • 1 finely chopped onion
  • 1 tin plum tomato
  • 1 tsp tomato puree
  • 2 medium size carrot finely chopped
  • a handful chopped of basil leaves
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground paprika
  • EVO
  • sugar
  • salt and pepper

Method

  1. Fry the meatballs enough to brown the outside in EVO in a sauce pan. Place in a plate and set aside.
  2. In a sauce pan  put EVO and add in garlic, onion sautéed until golden brown. In goes the sliced chorizo, sautéed until the juices comes out and  add the tin tomato.
  3. Spice with paprika, coriander, cumin, pepper and salt. You may add more or less into your liking. Add tomato puree and simmer for 5 minutes in a medium heat.
  4. Once the juices of the tomato has already blended with the ingredients add in the carrots and sugar. Make sure to season it to your liking before adding the meatballs. Add the meatballs when you are satisfied with the taste of the sauce. Do not overcook the meatballs.
  5. Put a saucepan with water into bowl and cook the pasta. Once its ardent put it into the meatballs sauce and cook for 2 mins. Serve with fresh chopped basil leaves.

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