Yummy Butternut pasta with a sage and butter sauce:
Prep Time: 15 minutes
Cook Time: about 1,5 hours
Feeds: 2 people
• Lean Mince
• One slice of white bread
• Penne Pasta
• 2 cups of fresh Basil leaves
• 1 Red Onion
• Mozzarella Ball
• 3 Garlic Cloves
• 1 Can of chopped Tomatoes
• 1 Celery stick
• 1 Carrot
• Olive Oil
- Turn your oven up to 180 degrees Celsius.
- Get all you ingredients ready – first dice your onion finely and cut up your garlic. Chop your carrots into small pieces, as well as your celery.
- Then fry half of your onion and half of your garlic in a dash of olive oil in a pan on the stove, until cooked. Take out, and drain on a paper towel.
- In a bowl combine the mince, onion and garlic, as well as some salt and freshly ground pepper. Tear the bread into small pieces and drop it into the mixture. Use your hands to combine the ingredients.
- Divide your mixture into half, and each of those halves into half – so you’re left with one quarter quadrants in your mixture. Divide each of the four quadrants in half again (you can do this with a knife, or just your fingers) and that amounts is exactly how much you’ll be using for your meatball.
- Roll each of the meatballs in the palm of your hands and place on an oven proof dish. Drizzle with a little olive oil and place in the oven. Cook for 30 minutes, or until cooked through. (If you find that the outside is burning while the inside is under cooked, cover with tin foil and place back in the oven.)
- While your meatballs cook, fry the rest of your onions, carrots, celery and garlic in a pan on the stove. Once cooked, add the can of chopped tomatoes and the basil, as well as some salt and pepper to taste (at this point you may need to add some sugar, if your mixture is too sour – depending on the brand of chopped tomatoes you used). Allow to simmer away on the stove.
- Cook your spaghetti as you usually would – in a pot of boiling water on the stove. Don’t forget to add salt to your water. Once cooked, drain and put it into a bowl to serve on the table and toss with a bit of olive oil.
- Remove your meatballs from the oven and place them into your tomato sauce. Mix gently, so that they are covered in sauce.
- Take out your mozzarella, and tear it into chunks, placing them into your sauce mixture. Pop the lid onto the pan, and allow the mozzarella to melt.
- Once the mozzarella has melted, turn your stove off, sprinkle with some fresh basil and serve the pan straight to the table, ready for everyone to enjoy.
OMIGOSH. Yum. Enjoy.