460g Roasted Red Peppers in Brine (320g Drained weight)
50g Finely Chopped Shallot
2 tsp. Chopped Garlic
2 Tbsp. Tomato Paste
1 tin (400g) Chopped Tomato
1 Chicken bouillon block
500ml Double cream
2 Tbsp. Sliced Basil (Only cut as you are about to add it to the sauce)
Salt and pepper to taste
Grated parmesan cheese to garnish
METHOD
Cook Pasta in salted water until al dente. Drain, coat with a little olive oil and set aside.
Caramelise onions and Garlic in a little olive oil and set aside. While that is cooking, tear bread up and add milk to soak in a bowl and soften.
In a mixing bowl, add the mince and the sausage meat, herbs and cooled onions & garlic. Squeeze out excess milk from the bread and add the wet bread to the minced pork. Now season & mix thoroughly with your hands. Form into small balls the size diameter of €1 coins. In a large pan, brown the balls in a little olive oil and drain on a plate with kitchen towel.
Sauté the shallots, and garlic for the sauce in a little olive oil until translucent, no need to brown the onion. Add the tomato paste and cook out for a few minutes. Drain the red roasted peppers from the brine and heat them through with the onions and one tin of chopped tomato. Add bouillon and cream and bring to a simmer.
Transfer roasted pepper mix to a liquidiser and liquidise into a smooth sauce. Strain through a sieve and return to the pan and bring back to heat. Season.
Now add the meatballs to the sauce and reheat them and finally add the basil when you are about to serve.
Reheat the pasta and portion into bowls. Top with the meatball sauce and finish with freshly shaved parmesan cheese & cracked black pepper.
