I’m a kind of cook who usually just throws ingredients together, without exact measures (unless required by the recipe). I’ve sometimes made my recipes by just checking which ingredients certain food requires, and just come up with a perfect result through trial and error. Sometimes I swap ingredients depending on what I have in my cupboard or fridge. This is why writing this blog may be a challenge at times, however one I embrace and enjoy at the same time. Below you can find a recipe for my meatballs and tomato sauce.
500g mince beef (you can also replace half by mince pork)
1 dl breadcrumbs
2 cloves of garlic
1 tsp salt
1 tbsp black pepper
1 tbsp paprika
1 tbsp allspice
2 tbsp fresh parsley
2 tbsp grainy Dijon mustard or
1. Finely chop onion and garlic, and fry in olive oil. Let cool.
2. Add all ingredients together, and either mix in a blender (for finer texture) or by hand. If mixture is too hard/dense, you can add some water (or cream), or if it’s too soft add more breadcrumbs. Sometimes, I add a finely chopped chilli for a bit of a kick. This time, for the balls in the picture I added grainy Dijon mustard instead.
3. Shape into even size balls, and fry in butter in a frying pan.
This is my basic tomato sauce I use for everything, from bolognaise to pizza. I don’t usually use cream with tomato sauce, but I wanted to try how it would work this time, and it worked well.
1 celery stick
1 medium onion
2-3 garlic cloves
handful of fresh basil leaves
handful of fresh parsley
1 tin of chopped tomatoes
4 tbsp tomato purée
dried herbs de provence
(splash of cream – optional)
1. In a blender, finely chop onion, garlic, carrot, celery and fresh herbs, and fry in olive oil in pan.
2. Blend the chopped tomatoes, and add to the pan. Add dried herbs and tomato purée, and season with salt and pepper.
3. Put back in the blender, to make extra smooth texture, otherwise it’ll be somewhat coarse.
4. If using cream, add a splash.