Black Pudding Meatballs

Don’t be put off by the addition of black pudding in these beef-based meatballs. They are fantastic.

For the tomato sauce:

2 tbs. olive oil
2 onions, roughly chopped
2 garlic cloves, minced
3 tbs. chopped fresh parsley leaves
1 tsp. dried thyme
2 x 400g tin chopped tomatoes
1 tbs. tomato paste
2 tsp. Worcestershire sauce
2 tsp. sea salt flakes

For the meatballs:

1 lb. ground beef
1/2 lb. black pudding
2 cloves garlic, minced
3 tbs. chopped fresh parsley leaves
2 tbs. chopped fresh chives
1 tsp. dried thyme
1/4 tsp. chili flakes
2 tsp. sea salt flakes
very good grinding of black pepper
2 tbs. old-fashioned oats
2 eggs

To make the sauce, heat the oil in a heavy pan with a lid. Cook the onions slowly until softened, about 15 minutes. Stir in the garlic, parsley and thyme, then tip in the tomatoes, tomato paste, Worcestershire sauce and salt. Fill the tomato can 1/2 full with water, swish it around and add to the pan. Simmer until thickened, about 10 minutes.

For the meatballs, crumble the beef and black pudding into a large bowl. Add the rest of the ingredients and, using your hands, gently mix everything together. Roll out walnut-sized meatballs and set aside.

When ready to cook, drop the meatballs in the sauce in concentric circles. Cover and simmer for 15 minutes. Remove the lid and simmer 15 minutes more. Check the sauce for seasoning and serve.

Serves 4-6

 

 

 

Barbecue Beef Mince

Serve this in warmed buns like a sloppy joe, in tortillas with shredded cheddar on in jacket potatoes.

1 celery stalk, cut into chunks
2 onions, peeled and quartered
2 carrots, peeled and cut into chunks
3 garlic cloves, peeled
5 rashers bacon
2 tbs. vegetable oil
3 tbs. dark brown sugar
pinch ground cloves
1/2 tsp. ground allspice
1 lb. ground beef
1 x 14oz. can chopped tomatoes
3 tbs. Worcestershire sauce
3 tbs. bourbon
2 tbs. tomato paste

Tip the celery, onions, carrots, garlic and bacon into a food processor and blitz to a nubbly paste. Heat the oil in a heavy saucepan and add the veg. Cook for 15-20 minutes over a low heat. Stir in 1 tbs. of the brown sugar, cloves and allspice. Add the ground beef and cook, breaking up with a wooden spoon as you go. Season well and tip in the tomatoes, Worcestershire sauce, bourbon, tomato paste and remaining 2 tbs. brown sugar. Simmer for 25-30 minutes, adding a bit more water is needed.

Serves 4

 

Beef and Beans with Pasta

What’s better than a comforting bowl of pasta? The fact that everything is cooked in one pot!

1 medium onion
1 garlic clove
1 medium carrot
1 medium celery stalk
2 tbs. olive oil
1/2 lb. ground beef
1 x 14oz. tin beans, drained – red kidney, cannellini, ect.
2 cups beef stock
1 x 14 oz. chopped tomatoes
2 tbs. ketchup
2 tbs. red wine (optional)
1 tbs. Italian herbs
1/2 tsp. chili flakes
1 2/3 cup macaroni
grated Parmesan, to serve

Put the onion, garlic, carrot and celery in a food processor and whiz to a chunky rubble. Heat the oil in a large pot and cook the veggies until soft, but not browned, about 5 minutes. Add the beef and cook, breaking it up with a wooden spoon until browned.

Add the beans, beef stock, tomatoes, ketchup, red wine (if using) herbs and chili flakes. Bring to a boil, then tip in the pasta. Cook for 12-15 minutes, or until the pasta is tender, adding more stock if necessary. Season well with salt and pepper and serve with grated Parmesan scattered on top.

Risotto Bolognase

Rich, meaty bolognase sauce is a natural fit for this creamy and delicious risotto.

1 onion, peeled and quartered
1 carrot, peeled and halved
1 celery stalk, halved
1 garlic clove, peeled
handful fresh parsley
6 slices bacon
4 anchovy fillets
3 tbs. butter, plus 1 extra, to serve
1/2 tsp. olive oil
1/2 lb. ground beef
1/2 cup Marsala
14 oz. tin chopped tomatoes
1 tbs. tomato paste
2 tbs. whole milk
8 cups veal stock
2 bay leaves
2 1/2 cups risotto rice
1/2 cup grated Parmesan cheese, plus extra, to serve

Heat the oven to 300°F. Put the onion, carrot, celery, garlic, parsley, bacon and anchovies in a food processor and blitz to a paste.

Heat the 3 tbs. butter and oil in a heavy Dutch oven and cook the paste for 5 minutes, or until softened. Add the meat and cook until brown. Add the Marsala. Process the tomatoes until smooth and pour in along with the tomato paste, milk and bay leaves. Add 2 cups of the stock, clamp on a lid and put in the oven for 1 hour.

Remove from the oven and discard to bay leaves. Heat the remaining stock to a simmer in a saucepan.

Stir the rice into the sauce. Add a ladleful of the stock and stir until it is absorbed. Repeat with the remaining stock until the rice is tender. This should take about 18 minutes.

Remove from the heat and stir in the cheese and remaining butter. Serve sprinkled with more cheese.

 

Risotto Bolognaise

Arborio rice is simmered until tender in a lovely meat and tomato sauce in this delicious risotto.

1 onion, peeled and quartered
1 carrot, peeled and halved
1 celery stalk, halved
1 clove garlic, peeled
handful fresh parsley
6 rashers bacon
4 anchovy fillets
3 tbs. butter, plus 1 tbs. extra
1/2 tsp. regular olive oil
8 oz. ground beef
1/2 cup Marsala
1 x 14 oz. can diced tomatoes
1 tbs. tomato paste
2 tbs. whole milk
2 quarts veal or beef stock
2 bay leaves
2 1/2 cups risotto rice
1/3 cup grated Parmesan cheese, plus extra to serve

Heat the oven to 300°F. Put the onion, carrot, celery, garlic, parsley, bacon and anchovies into a food processor and whiz to a fine mash.

Heat 3 tbs. of   butter with the oil in a deep Dutch oven with a tight fitting lid. Tip the contents of the food processor in and cook 5 minutes to soften. Add the meat and brown, breaking it up as you go with a wooden spoon. Add the Marsala, tomatoes, tomato paste, milk, 2 cups of stock and bay leaves. Bring to a boil, clamp on the lid and bake for 1 hour.

Once the sauce is out of the oven, fish out the bay leaves, then put on a low burner . Heat the remaining stock. Stir the rice into the sauce. Stir in a ladleful of stock until it is absorbed. Repeat this process until the rice is tender. It should take 18-20 minutes.

Stir in the cheese and serve with a little more sprinkled on top.

Serves 6-8