PASTA WITH MEATBALLS

PASTA  WITH  MEATBALLS:

INGREDIENTS:

For tomato cream sauce:
2  tbsp  each, oilve oil and tomato paste
1  onion, finely chopped
60  ml  grape juice
820  g tomatoes, chopped
250  ml cream
Salt and pepper, to taste
Brown sugar, a pinch
4  twigs each, oregano and thyme
500  g  rigatoni pasta, cooked
300  g broccoli florets, blanched
250  ml  cheddar cheese, grated

For meatballs:
500  g minced beef
60  ml  milk
2  eggs, beaten
1  tsp  grated lemon rind
Salt and pepper, to taste
Nutmeg powder, a pinch
1  small onion, finely chopped
1  thick slice white bread, soaked and pressed dry

METHOD:

• To prepare meatballs:     Mix mince, onion and bread. Shape into small balls and shallow-fry until golden brown. Drain and keep aside.
• To prepare sauce:       Heat oil in a saucepan and saute onion until soft.  Add grape juice and bring to a boiling point. Simmer until the juice evaporates. Add tomato, tomato paste, cream, salt, pepper, brown sugar and herbs and bring to a boiling point. Simmer until thick.
• Add meatballs, pasta and broccoli and spoon into a greased oven dish. Sprinkle cheese over and bake at 180C for 30 minutes or until bubbling and golden brown.

Notes:   Delivers 4 portions.