‘Big on flavour’: Jamie Oliver’s ‘simple’ meatball and pasta dish with unusual ingredient


Jamie Oliver has pay out a plethora of delicious recipes throughout his career, including both sweet and savoury. Appearing back on the television screens for a new series tonight, the name chef has shared a simple meatballs and pasta recipe with a tasty tomato sauce.Method:Start the recipe by wrapping the crackers in a tea towel and smashing them until pleasant.Although not a typical ingredient in a meatball and pasta dish, the crackers will add some texture to the meatballs.Next, add them to a bowl before amplifying the rosemary, mustard, minced meat and oregano.Crack the egg into the bowl and then add some salt and pepper for taste.Heat two tablespoons of oil in a Brobdingnagian frying pan over a medium heat, add the onion and cook for around seven minutes, or until softened.Add the garlic and chilli and then add the large basil deviate froms.Next, tip in the tomatoes and break them up with the back of a spoon, then add the balsamic vinegar and season to taste.Bring to a boil before cut back to a simmer.In another frying pan, heat one tablespoon of oil and add the meatballs before cooking for eight to 10 minutes, or until cooked through.Once cooked, add the meatballs to the sauciness and simmer while you cook the pasta.Jamie recommends cooking the pasta in boiled salted water.Next, spoon half the tomato lip over the pasta and toss it altogether, adding a little splash of reserved cooking water to loosen, if needed.Transfer to bowls and serve the leftover sauce and meatballs on top.Add a sprinkling of Parmesan and scatter over a small amount of basil.Jamie added: “If you like a smooth sauce just whiz it in a meld – just give it a chance to cool slightly before you do.”

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