Meat ball pasta

P1170019ASome bits and bobs in the fridge and freezer that will really become a wonderful meal, do you know most people tend to throw away some leftover that maybe just few days old in the fridge. Something got to change this habit, the leftover ingredient over here is three pork sausage, one very wrinkle lemon, (very doubtful if it still have lots of juice, I only need its zest, I save the ever last bit of lemon for washing up later) three slices staled bread about two days old, (tip the staled bread in food processor or tear it by hand and crumble it since it is dry and staled) semolina flour around about 50 gram. The rest is are store cupboard standby such as tomato purée and canned plum tomato. You will be surprise this could feed three greedy people. But right now is only me eating, so I make extra meat ball with bolognese sauce to keep in the freezer for a standby or emergency meal.

I am too lazy to break down the detail of the recipe but I will just write how I do with these ingredient and the cooking step in paragraph, I still got the washing up to finish off.

Ready to get your hands dirty. First, cut the sausage and tear off the skin of the sausage, put them into a glass bowl use your hand to mash the sausage up until it breaks like a mince meat, then season it with pinch of sea salt, black pepper. I do feel like to have extra heat in the sausage; I added about half teaspoon of cayenne pepper. That’s what I want. Grated some lemon zest just to give a fresh citrus taste to the meat, sprinkle the bread crumbs, semolina flour. Finally to crack one egg to bind them together by hand, although is a mess; I do enjoy it! Once is all mix up, pinch it about the size of your thumb and start roll it into a little meat ball shape and place it on a flat surface tray. If you have children to help you on this you could make 40 meat ball easily, because they got small hands. I had made mine slightly larger.

Pour two cans of plum tomato into a pot. Half fill each empty can with water and swirl and clean the can then pour it into the same pot on the high heat. Slightly mash the tomatoes and stir it occasionally with a wooden spoon to avoid it stick at the bottom of the pot. Season it with salt and pepper.

Meanwhile the sausage is cooking, in a sautee pan, fry the bacon without any oil because the fat of the bacon will release during cooking. I like my bacon golden brown and crispy then I place the cooked crispy bacon on plate line kitchen towel to absorb any exceed grease. Use the same pan that still hot with bacon fat, mince two cloves of garlic into the hot fat. Now you can tip in the meat balls to fry them until brown at the outside around 6 to 8 minutes on medium heat, it depends on the size of the meat ball that you had rolled. P1170022ABy the time meat ball is nearly finish its cooking time. Check the pot of tomato the liquid should be reduced to thicker consistency, turn the heat up. Add a splosh of sherry and give it a stir, shortly in about least than a minutes you will smell the alcohol is evaporating then is the time you add the meat balls into the pot and turn the heat to medium and cook them gently and stir it ever now and then and make sure the sauce is covering the meat balls.

Bring another pot of water to boil, at the boiling water point add sea salt then give it a stir and tip in the pasta of your choice, whatever pasta you got in the cupboard. Cook it until al denta. Roughly 8 to 10 minutes for the dried pasta; fresh one should be 2 minutes. Drain the pasta and coat the pasta with olive oil and tip the pasta onto serving plates. Spoon the bolognese sauce and meat ball on the pasta, then crush the cooled crispy bacon on top. Voilà!

P1170026AI made extra bolognese and I let it cool in the pot and spoon it into a freezer bag, and I keep it in the fridge for maximum 2 days, in the freezer for 1 week. Thaw it overnight if you stored them in the freezer then pour it in a pot and reheat it. That will be another meal. Saving your cost as well, hope you enjoy it.

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