Polpette
500g beef mince (can use chicken or pork if preferred)
2 large cloves garlic, roughly chopped
1 cup grated parmesan cheese
125g peas (thaw for 5 mins in boiling water if frozen)
Sauce
1 oinion finely chopped
1 1/2 cups finely diced carrot
125g peas
1 tablespoon olive oil
1 1/2 cups vegetable stock
1 cup of red wine
1 tsp sugar
1 tbs chopped of basil
1 tbp chopped parsley
2 x 400g canned tomatoes
Whack the Polpette ingredients into a food processor and.. ummm... process. Don't forget the salt and pepper. Shape into meatballs. Be sure to turn off the processor before you do so or at least wear a plate gauntlet. On second thoughts you could save on meat... anyway
Put oil in a deepish frying pan and fry onion till clear. Add carrots and peas. Cook for a few mins. Add tomato, stock, basil and parsley. Bring to the boil and turn down heat by half, add wine and sugar and let the alcohol evaporate off (this is about the time I take care of the rest of the bottle too). Turn to a simmer and let cook for about 10 minutes then add Polpette. Cook for a further 15 mins adding stock only if getting dry. The oil will generally be seen on the top of the sauce when ready. Tase it maybe. I don't know. I'm a wog. It's inbred.
Cook some pasta and throw the sauce on with some parmesan. Get Fat.
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