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Ingredients:
1 1\2 kilograms tomatoes
1\4 cup oil
1 1\2 cups onions, roughly chopped
2 - garlic cloves, crushed
2 teaspoons oregano
2 teaspoons salt
2 teaspoon chilli powder
1 teaspoon sugar
1 teaspoon pepper
2\3 cup fresh breadcrumbs
3 tablespoons milk
1\4 cup onion, finely chopped
1 teaspoon garlic, minced
2 tablespoons coriander leaves, chopped
1\3 cup parmesan cheese, grated
1 large egg, beaten
500 grams minced meat (keema)
2 tablespoons pine nuts
2 tablespoons raisins (kish mish)
450 grams spaghetti or tagliatelle
How to Cook:
[B]Make Sauce:[/B]
1. Put the tomatoes, salt and 1\2 cup water in heavy skillet and bring to a boil. Cover and simmer on low heat for about 15 minutes or until the tomatoes are very soft. Remove from heat and bring to room temperature. Remove the skin of the tomatoes and break them with a fork.
2. Heat oil in heavy large skillet over medium-low heat. Add onion; saut? until golden, about 8-10 minutes. Add garlic; stir 1 minute then add tomatoes with juices, 2 teaspoons oregano, salt, crushed chilies, cugar and 2 cups water or stock. Bring to boil, reduce heat; simmer until sauce thickens, mashing tomatoes with the back of a soup spoon, about 1 hour. Adjust the seasoning with salt and pepper. Set sauce aside.
Make Meatballs:
Preheat oven to 350?F. Lightly oil baking sheet. Combine bread crumbs and milk in a large bowl; keep aside for 5 minutes. Add onion, garlic, coriander leaves, chili powder, Parmesan, egg, salt and pepper to the crumbs. Stir to combine the ingredients. Add minced meat, pine nuts and currants. Using hands, knead the mixture well. With wet hands form mixture into 1 1/4-inch balls and place them on baking sheet. Bake until meatballs are light brown and cooked through, about 30- 35 minutes. Add to sauce.
Cook spaghetti in a large pot of boiling salted water until just tender but still firm to bite. Drain in a colander. Mound the spaghetti in the dish. Bring sauce and meatballs to simmer. Spoon the sauce over spaghetti.
1 1\2 kilograms tomatoes
1\4 cup oil
1 1\2 cups onions, roughly chopped
2 - garlic cloves, crushed
2 teaspoons oregano
2 teaspoons salt
2 teaspoon chilli powder
1 teaspoon sugar
1 teaspoon pepper
2\3 cup fresh breadcrumbs
3 tablespoons milk
1\4 cup onion, finely chopped
1 teaspoon garlic, minced
2 tablespoons coriander leaves, chopped
1\3 cup parmesan cheese, grated
1 large egg, beaten
500 grams minced meat (keema)
2 tablespoons pine nuts
2 tablespoons raisins (kish mish)
450 grams spaghetti or tagliatelle
How to Cook:
[B]Make Sauce:[/B]
1. Put the tomatoes, salt and 1\2 cup water in heavy skillet and bring to a boil. Cover and simmer on low heat for about 15 minutes or until the tomatoes are very soft. Remove from heat and bring to room temperature. Remove the skin of the tomatoes and break them with a fork.
2. Heat oil in heavy large skillet over medium-low heat. Add onion; saut? until golden, about 8-10 minutes. Add garlic; stir 1 minute then add tomatoes with juices, 2 teaspoons oregano, salt, crushed chilies, cugar and 2 cups water or stock. Bring to boil, reduce heat; simmer until sauce thickens, mashing tomatoes with the back of a soup spoon, about 1 hour. Adjust the seasoning with salt and pepper. Set sauce aside.
Make Meatballs:
Preheat oven to 350?F. Lightly oil baking sheet. Combine bread crumbs and milk in a large bowl; keep aside for 5 minutes. Add onion, garlic, coriander leaves, chili powder, Parmesan, egg, salt and pepper to the crumbs. Stir to combine the ingredients. Add minced meat, pine nuts and currants. Using hands, knead the mixture well. With wet hands form mixture into 1 1/4-inch balls and place them on baking sheet. Bake until meatballs are light brown and cooked through, about 30- 35 minutes. Add to sauce.
Cook spaghetti in a large pot of boiling salted water until just tender but still firm to bite. Drain in a colander. Mound the spaghetti in the dish. Bring sauce and meatballs to simmer. Spoon the sauce over spaghetti.
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