Wednesday, 16 January 2013

Baked Arrabiata Pasta with Venison Meatballs

For the meatballs
250g minced venison
1 small onion, finely chopped
1 egg
3bsp plain flour
1 good pinch of fresh mixed herbs, such as thyme and parsley
2 tbsp extra virgin olive oil
For the arrabiata
6tbsp olive oil
2 chillies, finely sliced
2 garlic cloves, chopped
handful basil leaves
2 tins chopped tomato
400g fusilli pasta
1 ball mozzarella,torn up
grated Parmesan
For the meatballs.
Mix together the venison, chopped onion, egg, flour and herbs until well combined. Season with salt and pepper. Lightly flour your hands, then roll the mince your meatballs.
Heat the olive oil in a pan and fry the meatballs, for 8–10 minutes or until they are browned all over. Carefully remove the meatballs from the pan and set them aside.
Place large pan of salted water on to boil.
For the Arrabiata.
Heat the more olive oil in the pan you browned the meatballs in then add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Add the chopped tomatoes and the meatball to the pan and simmer for at least 10 minutes, until the sauce has thickened a little and the meatballs have almost cooked through.
Meanwhile, cook the pasta to al dente in your boiling water. Then once cooked, add the pasta to the meatballs and tomato sauce and mix together well, warming for a few minutes.
Pour pasta into a baking dish and then scatter with the parmesan and mozzarella and bake for around 10-15 minutes till warmed through, cheese melted and piping hot.

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