We love spaghetti Bolognese because everyone seems to give it their own slight twist.. and besides, it’s a classic, which can never really go wrong. This time we decided to change up our standard Bolognese recipe by adding some meatballs stuffed with mozzarella. We know its not really authentic and I’m sure there are lots of Italians out there that would be cringing right now.. but it was absolutely delicious. There is no reason not to break the rules!
Ingredients for four
○ 500g minced meat ○ 125g mozzarella ○ 4 cloves of garlic ○ 2 onions ○ 1 leek ○ 3 carrots ○ 1 zucchini ○ 1 bell pepper ○ 3 tablespoons minced meat ○ 400g chopped canned tomatoes ○ 1 teaspoon pure tomato paste ○ 1/2 red wine ○ 3 tablespoons oregano ○ paprika powder ○ 1 tablespoon thyme ○ 1 tablespoon basil ○ 1 tablespoon rosemary ○ 1 handful of fresh chopped parsley ○ 400g fresh spaghetti ○ salt and pepper
Chop all the vegetables. Make sure to dice the onion and garlic relatively small. Throw half of the onion and half of the garlic in a bowl with the minced meat, add some salt and pepper and half of the parsley. Throw the rest of the vegetables in a large pan with some olive oil. Fry the vegetables until they start to soften, and then add the canned tomatoes, tomato paste and red wine. Add in all the herbs and season with salt and pepper.
Meanwhile, chop the mozzarella into cubes. Form the minced meat (with the onion and garlic) into balls around a piece of mozzarella. Make sure that you tightly form the meatballs so that the cheese will not melt out. Once you finish forming all the meatballs, fry them in a separate pan. Constantly turn them to make sure all sides cook equally. Once the meatballs start to brown, place them into the tomato sauce with the lid on top. Let it cook for approximately 5 minutes, depending on the size of your meatballs. Meanwhile, boil the spaghetti according to the instructions.
And dinner is served! We promise, you’ll never go back to normal meatballs again!
Cheese and Chinese