DS Forums

 
 

tagliatelle arabiata thing...help?


Reply
Thread Tools Search this Thread
Old 08-09-2008, 18:16
mathertron
Inactive Member
 
Join Date: Jun 2008
Location: Above the clouds
Posts: 22,453

right I'm gonna knock out some meatballs, pasta and spicy tomatoy sauce thing.....here is my plan, roughly....

fry off a bit of onion and garlic, chuck into mince with a beaten egg and some random herbs.

mould into meatballs and flash em off so they r sealed

fry up some more onion, garlic and also chillies

bung into a pan with meatballs, add chopped tomatos a bit of water and some sugar

simmer for like 10 minutes while i do the pasta

serve.


will I kill anybody with my maverick cookery?
mathertron is offline Follow this poster on Twitter   Reply With Quote
Please sign in or register to remove this advertisement.
Old 08-09-2008, 18:20
PamelaL
Forum Member
 
Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
That sounds great, if you've got any fresh basil I'd chuck that in at the last minute as well.
PamelaL is offline   Reply With Quote
Old 08-09-2008, 18:21
macca@90
Forum Member
 
Join Date: Jan 2005
Location: In Front Of My PC
Posts: 1,688
Sounds nice. I'll bring the garlic bread
macca@90 is offline   Reply With Quote
Old 08-09-2008, 18:23
degsyhufc
Forum Member
 
Join Date: Aug 2008
Location: Up North
Posts: 58,791
As long as the meatballs are cooked through then you'll be fine.
You may want to simmer the sauce for a bit longer to take out the bitterness of the tomatoes, cook them down and bring all the flavours together.
degsyhufc is offline   Reply With Quote
Old 08-09-2008, 18:28
mathertron
Inactive Member
 
Join Date: Jun 2008
Location: Above the clouds
Posts: 22,453
brilliant thanks peeps

I'll make sure I save u some
mathertron is offline Follow this poster on Twitter   Reply With Quote
Old 08-09-2008, 19:31
tackletart
Forum Member
 
Join Date: Sep 2007
Posts: 35
dont cook the onion and garlic before you add it to the mince, just add them raw, will give your balls more flavour also oregano should be the herb to add to your mince, but not too much as can be overpowering, basil should be used in your tomato base, cook your tomato base first, fry off your balls seperatly then place into an ovenable dish covered in the sauce while you cook your pasta, there is no point in adding chilli to this dish.
tackletart is offline   Reply With Quote
Old 08-09-2008, 19:55
Mariaella
Forum Member
 
Join Date: Dec 2006
Posts: 1,295
right I'm gonna knock out some meatballs, pasta and spicy tomatoy sauce thing.....here is my plan, roughly....

fry off a bit of onion and garlic, chuck into mince with a beaten egg and some random herbs.

mould into meatballs and flash em off so they r sealed

fry up some more onion, garlic and also chillies

bung into a pan with meatballs, add chopped tomatos a bit of water and some sugar

simmer for like 10 minutes while i do the pasta

serve.


will I kill anybody with my maverick cookery?
Sounds like you know what you're doing. This will probably turn out delicious.
Mariaella is offline   Reply With Quote
Old 08-09-2008, 20:39
mathertron
Inactive Member
 
Join Date: Jun 2008
Location: Above the clouds
Posts: 22,453
Thought I'd just report back....

I got carried away and added 2 eggs to bind the balls, god knows why, so added a bit more tackiness with breadcrumbs, did the trick perfectly

Oh, I added tomato purée to the sauce too, forgot to put that....

Next time I think I'll bung a bit more garlic in....

All in all it was a resounding success, and am now relaxing with some nice rosé.

Anyway thanks for the tips and all!

tackletart that version sounds lovely, unfortunately I was already slaving over a hot stove by that time, but I'll give it a go in future!
mathertron is offline Follow this poster on Twitter   Reply With Quote
Old 08-09-2008, 20:50
whoever,hey
Forum Member
 
Join Date: Mar 2006
Posts: 30,072
get that basil in!

done!!
whoever,hey is offline   Reply With Quote
Old 08-09-2008, 20:58
mathertron
Inactive Member
 
Join Date: Jun 2008
Location: Above the clouds
Posts: 22,453
oh I vaguely added some dried basil but my fresh basil from the herb patch is a bit err wilty, damn weather!
mathertron is offline Follow this poster on Twitter   Reply With Quote
Old 09-09-2008, 04:31
maimou
Forum Member
 
Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
meatballs are easier working from raw materials in my experience - get good lean meat, work it by hand into your breadcrumbs and herbs then in a good non stick pan do the outer layer of cooking...
Maybe I completely misunderstood your first post but I can't get how you made the cooked mince into a sticky ball kind of form?

Actually ignore that, I do get what you did! Sounds workable.. an alternative is not to use the onion/garlic mix in the meatball but in the sauce - you can make a very plain meatball and let it simmer in a good marinade kind of thing and it will still get the essence of those flavours...
maimou is offline   Reply With Quote
Old 09-09-2008, 10:42
mathertron
Inactive Member
 
Join Date: Jun 2008
Location: Above the clouds
Posts: 22,453
I didnt cook the mince before i moulded the balls silly! :P

I put onion/garlic in the balls and the sauce, needs more garlic I was using home grown garlic bulbs and they were a bit weak.

thanks for the tip
mathertron is offline Follow this poster on Twitter   Reply With Quote
Old 09-09-2008, 21:18
dan1979
Forum Member
 
Join Date: May 2008
Posts: 301
When I do something like this I normally make the sauce ahead of time (like in the morning), then I just reheat it and pop the meatballs in. Sauces tend to taste better if they've been left for a while.
dan1979 is offline   Reply With Quote
Old 09-09-2008, 21:39
the ravenous priest
Forum Member
 
Join Date: Apr 2008
Posts: 10,596
also chopped green olives can add a nice bit of a bite to meatballs..........
the ravenous priest is offline   Reply With Quote
Old 09-09-2008, 22:15
grassmarket
Forum Member
 
Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
Meatballs have a thousand variations. Classic italian are 1/3rd each of pork, beef and veal mince. Other tips to add to the ones above, very finely chop up a red chilli in the meat, any finely chopped fresh herbs you have, grate in some fresh parmesan and when you roll them out, roll them in flour before adding to the pan to get a browner, firmer coating.
grassmarket is online now   Reply With Quote
Old 11-09-2008, 16:08
Sirio63
Forum Member
 
Join Date: Aug 2003
Posts: 389
right I'm gonna knock out some meatballs, pasta and spicy tomatoy sauce thing.....here is my plan, roughly....

fry off a bit of onion and garlic, chuck into mince with a beaten egg and some random herbs.

mould into meatballs and flash em off so they r sealed

fry up some more onion, garlic and also chillies

bung into a pan with meatballs, add chopped tomatos a bit of water and some sugar

simmer for like 10 minutes while i do the pasta

serve.


will I kill anybody with my maverick cookery?

Tagliatelle all'arrabbiata? That's something else entirely! The arrabbiata recipe doesn't include any type of meat - you could call it Spicy Meatballs Tagliatelle, but the arrabiata original is just tomatoes, chilli, garlic in olive oil and Pecorino Romano grated on the pasta at the end.
Sirio63 is offline   Reply With Quote
 
Reply




 
Forum Jump


All times are GMT. The time now is 17:34.