Breville vtp141 User Manual page 19

• 3 garlic cloves, peeled, finely chopped
• 1 onion, peeled, diced
• 1 red chilli, seeds removed and finely chopped. Alternatively use dried chilli flakes
• 175ml red wine
• 1½ tsp smoked paprika
• 750g ground pork mince, use either the medium or fine grinding plate
• 1 tsp crushed fennel seeds
• 2 tsp ground cumin
• Salt and pepper
• 1 large chorizo, sliced
• 1 x 400g canned white beans (such as butter beans or haricot beans), drained, rinsed
1. Prepare the tomato sauce. Bring a pan of water to the boil. Lower the tomatoes into
the boiling water and boil for ten seconds. Remove them from the pan using a slotted
spoon and immediately plunge them into a bowl of ice-cold water.
2. When the tomatoes have cooled, peel and discard the skins. Halve the tomatoes and
discard the seeds (alternatively, freeze the seeds and use them for making stocks and
sauces). Chop the tomatoes using a knife or a food processor.
3. Heat half of the olive oil in a saucepan over a medium heat. Add the shallots, thyme
leaves and garlic and fry for 2-3 minutes, or until softened but not coloured.
4. Add the remaining olive oil and the chopped tomato pulp and then stir well to
combine.
5. Cover the saucepan with a lid and reduce the heat to its lowest setting. Cook gently
for at least an hour, or until the sauce has thickened.
6. When the mixture has cooked and thickened, set aside.
7. To make the meatballs, use your hands to mix together the pork mince, crushed
fennel seeds, ground cumin, and a touch of salt and pepper.
8. Take small pieces of the mixture roughly the size of a golf ball and roll into rounds.
Cover and refrigerate.
9. Heat 1 tablespoon of olive oil in a medium sized frying pan. Add the fennel, carrots,
pepper, garlic, onion and chilli and stir fry over a medium heat until softened but not
coloured. Sprinkle the paprika over the top.
10. Add the red wine and bring to a simmer. Pour in the tomato sauce and continue
simmering, until the sauce has reduced and thickened.
11. Brown the meatballs in a separate pan. You can do this in batches.
12. Add the browned meatballs and chorizo to the tomato sauce and stir well to combine.
13. Continue simmering for 30 minutes.
14. Stir in the white beans and heat for a further 2-3 minutes.
15. Serve with some freshly cooked pasta, dust with grated parmesan and scatter with
torn basil leaves.
19