Tag: ground beef

Meatballs in Tomato Sauce

Here is a lovely, hearty, homey supper that everyone will enjoy. Serve over pasta or rice.

For the meatballs:

1 medium onion, minced
1 tbs. vegetable oil
4 slices stale, white bread, torn into pieces
1 cup milk
2 1/4 lbs. ground beef
2 beaten eggs
1/4 cup grated Parmesan cheese
1 heaping tbs. chopped fresh parsley
1 tbs. olive oil
all-purpose flour

For the sauce:

2 tbs. olive oil
1 tbs. butter
1 medium onion, minced
2 clove garlic, minced
1 medium carrot, peeled and minced
1 celery stalk, minced
2 tbs. red wine
3 x 14oz. tins whole tomatoes with their juice
3 bay leaves
1 cup milk

For the meatballs, cook the onion in the vegetable oil with a good pinch of salt for about 10 minutes. When softened, remove and set aside. Meanwhile, cover the bread with the milk in a dish and leave until soft. Drain by squeezing with your hands.

Put the beef, eggs, cheese and parsley in a large bowl and add the onions and bread. (Discard any remaining milk.) Season well, combine and form into walnut-sized meatballs. Chill until needed.

Now get on with the sauce by adding the oil and butter to a large, heavy saucepan. Tip in the onions, garlic, carrot and celery. Cook over a medium heat until softened, then stir in the wine and tomatoes with their juice and the bay leaves. Cook for about 20 minutes, breaking the tomatoes up with the back of a wooden spoon. Add the milk and cook a further 10 minutes. Check the seasoning.

Tip the flour onto a plate and roll the meatballs in it. Heat the olive oil in a large skillet and cook the meatballs in several batches to brown. Scoop them into the sauce and cook for 20 minutes. Remove the bay leaves before serving with pasta or rice.

 

High-Speed Hamburgers

Caramelized onions and a dash of buttermilk or yogurt make these fast patties tender and tasty.

8 oz. lean ground beef
1 tbs. caramelized onions from a jar
1 1/2 tsp. buttermilk or plain yogurt
1 1/2 tsp. soy sauce
1 1/2 tsp Worcestershire sauce
good grinding of pepper
vegetable oil, from brushing
blue cheese, to serve
2 burger buns, to serve

Mix together the ground beef, onions, buttermilk or yogurt, soy sauce, Worcestershire sauce and pepper. Form into 2 patties.

Heat a griddle pan or a barbecue. Brush the patties with vegetable oil and cook on both sides to your liking. Toast the buns, add a burger to each and top with blue cheese.

Meatballs with Orzo

Another one-pot wonder and a pure joy to eat.

For the meatballs:

1 lb. ground beef
1 egg, lightly beaten
3 tbs. chopped fresh parsley
2 tbs. dried breadcrumbs
4 tbs. grated Parmesan cheese
1 1/2 tsp. sea salt flakes
2 cloves garlic, crushed

For the sauce:

2 tbs. olive oil
1 onion, finely chopped
2 tbs. chopped fresh parsley
2 tsp. dried oregano
4 tbs. red vermouth
2 x 14oz. tins chopped tomatoes
1 1/2 tsp. sea salt flakes
2 cups orzo
grated Parmesan cheese, to serve

 

Tip all the ingredients for the meatballs into a large bowl. Using your hands, gently mix everything together. (Don’t overmix, as this makes the meatballs dense and heavy.) Roll into balls and place on a baking sheet lined with plastic wrap. Chill until needed.

In a large casserole or a pan that will fit all the meatballs and orzo, heat the olive oil. Tip in the onions and cook gently until softened, about 10 minutes, Stir in the parsley and oregano and cook for a few minutes before adding the vermouth. Let that bubble a bit before stirring in the tomatoes and salt. Half fill the empty tomato tins, swirling the water around and add to the pan. Bring to a boil, then reduce the heat, cover and simmer for 10 minutes.

Tip the meatballs into the sauce, then bring back to a boil. Turn the heat down again, cover and cook for 20 minutes. Remove the lid, bring the pan back to a boil and stir in the pasta. Cook on a robust simmer for 10-15 minutes or until the pasta is tender. Stir now and them. Serve in shallow bowls sprinkled with more chopped parsley and grated Parmesan cheese.

Serves 4 – 6

Rice with Meatballs

Everyone loves a good meatball, and these are good meatballs!!

For the meatballs:

1 lb. ground beef
1 egg, beaten
2 tbs. grated Parmesan cheese
1 clove garlic, minced or pressed
2 tbs. chopped fresh parsley
3 tbs. dried breadcrumbs or semolina
1 tsp. salt
good grinding of black pepper

For the tomato sauce:

1 onion, finely chopped
2 cloves garlic, minced or pressed
2 tbs. olive oil
1 tbs. butter
2 1/2 cups tomato passata
1 tsp. sugar
1/3 cup whole milk

steamed or boiled white rice

 

Tip all the meatballs ingredients into a large bowl and gently, yet thoroughly, mix together. Form into small meatballs and set aside in the fridge.

For the sauce, cook the onions in the oil and butter over a low heat until softened, about 10-12 minutes. Stir in the garlic, then add the passata and the sugar. Add a bit of water to the passata jar and swirl it about, then add it to the sauce. Season and simmer for 10 minutes.

Drop the meatballs into the sauce and cook for 20 minutes. Stir in the milk.

Prepare the rice according the package directions. Serve the meatball atop the rice with the sauce spooned over.

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