BOLOGNESE
This classic dinner is welcome at my table any day of the week. I particularly like this recipe as it's doable on a weeknight, and doesn't require standing over the stove for hours whilst it cooks!
INGREDIENTS
Serves 4
FOR THE MEATBALLS
350g pork sausagemeat
1 egg
35g breadcrumbs
2 cloves garlic, finely chopped
FOR THE SAUCE
Vegetable oil
200g chargrilled peppers from a jar, roughly chopped
400g tin of tomatoes
120ml water
1tbsp harissa paste
1tbsp honey
1tsp ground cumin
1tsp smoked paprika
1tsp dried mixed herbs
1/2tsp salt
1/4tsp fresh ground black pepper
FOR THE COUSCOUS
200g couscous
300ml hot vegetable stock
Handful fresh basil, roughly chopped
Handful fresh mint, roughly chopped
100g feta cheese
Handful pomegranate seeds
Drizzle of extra virgin olive oil
METHOD
1
In a large bowl, combine all the meatball ingredients; I find this works best with clean hands. Divide the mixture into equal-sized, teaspoon-sized balls and set aside.
2
Preheat some oil in a large saucepan over medium-high heat. Once hot, brown the outside of the meatballs. I recommend doing this in two batches to avoid overcrowding the pan, so have a plate handy to set them aside. Note they needn't be fully cooked at this stage.
3
Return all the meatballs to the pan, along with all the sauce ingredients. Give everything a good stir, bring to a boil, and simmer for 10 minutes.
4
Meanwhile, prepare the couscous. Pour the hot stock over the couscous (ensure the water you use is from a freshly boiled kettle). Cover with a plate, and leave to sit for 8 minutes. After 8 minutes, fluff up with a fork, then stir in the basil, mint and pomegranate seeds, crumble in the feta and finish with a drizzle of extra virgin olive oil to finish.
5
Plate up and serve!
Serving Suggestion
These meatballs also work fabulously with fresh bread for mopping up the sauce.
icheffedit Tip