Meatballs in tomato sauce with mascarpone
Recently, in one foreign cookbookcame across a very interesting recipe, it described how to cook meatballs in sauce. And I was interested in the fact that this recipe used mascarpone cheese, which I really love. In addition, unlike the usual recipe for my mom (she cooks meatballs in creamy sauce), this recipe provides for the use of an excellent tomato sauce. This sauce can be used not only with meatballs, it will suit other dishes of meat or minced meat, as well as pizza or stews.
By the way, this sauce can be prepared in advance (just put it then in the refrigerator), so let's start cooking from it.
For the sauce we need:a pair of bulbs, a celery stalk, a carrot, a pair of cloves of garlic, half a glass of olive oil, a kilo of tomatoes, a teaspoon of oregano, a bay leaf, a rosemary sprig, a couple of tablespoons of tomato paste. Pepper, salt, a little sugar, but for lovers of the sharp yet, and chili (flakes). I, when I cook something with tomatoes, always add a couple of spoons of sugar, so it turns out much tastier.
Now let's proceed to the process.
Carrots and garlic rubbed on a grater (can be on medium, it can be shallow), heated in a skillet, and preferably in a saucepan, olive oil. Fry the grated vegetables 5 minutes before softening.
We put tomatoes in the blender and grind them in it, at the end of the process we put the tomatoes in a frying pan and add the grass and tomato paste to them.
Now you can add sugar, pepper, salt and leave the frying pan on low heat for three quarters of an hour.
We pass to the meatballs.Since the recipe is Italian, in its original version it is supposed to add lemon and fennel seeds. Then the meatballs in the tomato sauce acquire an exquisite taste. Anyone who tries this dish, will be a long time to guess, from what you have cooked this yummy.
A few words about mascarpone, if you do not have this cheese at hand, you can try to replace it with a feta or some cream cheese. But do not forget, feta cheese is salty.
Since I have all the pots with a ceramic bottom in the kitchen, I recently decided to buy another frying pan, with a "holographic" coating.
It turned out that it's very cool to cook meatballs in tomato sauce, so I recommend it to everyone. But back to the kitchen.
We will prepare meatballs from the followinga set of ingredients? Stale bread - one head, milk - 5 glasses, minced meat - 400-500 grams, parmesan grated - 50 grams, red onions - half a small head. And garlic - one tooth, 3 tablespoons of olive oil, one egg, half a serving of tomato sauce (recipe above), basil. The same mascarpone - 125 grams, salt, pepper - to taste.
Let's get started.From the bread we need only the crusts, cut them and soak in milk. Milk should not be very much so that it is absorbed without residue. When the stale crusts are softened - transfer them into a blender.
In it we mix the crusts, minced meat and parmesan.In a heated frying pan pour out a tablespoon of olive oil. Garlic and onion finely chopped and fried for about five minutes, until they become soft. Then the contents of the frying pan are cooled and put into the blender to all other products. It remains to add there the lemon zest, egg and fennel, and then beat it all very carefully. After we have finished working with the blender, pour out a lot of stuffing into the pan and put it in the fridge - let it cool down for about 20 minutes.
We get out of the refrigerator stuffing, roll smallballs (the size of a tomato-cherry) and on the oil remaining in the frying pan, fry them until we have all the mincemeat finished, and the apartment will not start to walk around your home, looking in turn at the kitchen and asking when you can already to start tasting.
At this stage, our meatballs in tomato saucealready almost ready, there was the final touch. Tomato sauce is heated on low heat, add a little mascarpone, stir, pour a mixture of meatballs and a couple of times vigorously shake.
Serve meatballs in tomato sauce as a separate dish, and with pasta.