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Pork and beef meatballs in a slow braised tomato sauce and pasta

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We hope you got insight from reading it, now let's go back to pork and beef meatballs in a slow braised tomato sauce and pasta recipe. To make pork and beef meatballs in a slow braised tomato sauce and pasta you only need 14 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Pork and beef meatballs in a slow braised tomato sauce and pasta:

Use 500 g of pork and beef meatballs.
Provide 2 sprigs of rosemary.
Take 1 teaspoon of salt.
You need 1 teaspoon of freshly ground pepper.
Prepare 1 can of whole peeled tomatoes.
Use 1 teaspoon of olive paste.
Use 4 of garlic cloves, chopped.
Take 1 of red onion, chopped.
You need 1 tablespoon of butter.
You need 1 tablespoon of extra virgin olive oil plus extra to add to pan.
Use 1 cup of beef stock.
Provide 500 g of Fresh pasta to serve.
Use 1 teaspoon of sugar.
Provide 1/4 cup of red wine.

Steps to make Pork and beef meatballs in a slow braised tomato sauce and pasta:

Place a pan on high heat and add a little olive oil. Fry the meatballs with the rosemary until golden brown. Place in a oven proof baking dish and bake for a further 20 minutes.
In the same pan, place the olive oil and butter then melt. Add the onion and garlic and sauté for 5 minutes on a medium heat. Add the tomatoes and cook down to reduce. Add a teaspoon of sugar..
To deglaze the pan, add the wine and cook for a further 5 minutes until the alcohol has cooked off, leaving a full bodied flavour to the sauce..
Add the olive paste. Add the meatballs back to the pan to soak up the sauce. Boil the pasta and add to the pan to combine..
Serve with grated parmesan cheese..

Add the meatballs back to the hot tomato sauce and simmer for five minutes turning meatballs to coat all over in the sauce. Pour in the cream and then gently stir meatballs and sauce until mixed in. Serve your meatballs on top of cooked pasta (I used fresh linguine) with lots of freshly grated Parmesan and season with salt and pepper. Serve atop pasta or in sub rolls ("hoagie" rolls, as we call them in Philly). TO FREEZE & COOK IN A CROCK-POT: After baking the meatballs in the oven, completely cool and then place them in a freezer-safe container or bag (note that they are not completely cooked in the center, so no snacking).

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