Monday 6 April 2020

Lockdown Special.


So simple, so good, and it uses up all those things you have either in the freezer, fridge, or cupboard.

I discovered a small pack of Pork sausage meat in the freezer, in the past, for this type of recipe, I've always used Beef.


For two people.

200 grams of coarse ground Pork (sausage meat)
About three quarters of a tin of Italian chopped Tomato
A squirt of Tomato paste
A teaspoon of Capres
6 quartered black stoneless Olives
Splash of red wine
Salt, pepper, dried herbs, and a few chilli flakes
Spaghetti or other favourite Pasta


Make small meatballs, fry in plenty of Olive oil for about 5 mins, add all other ingredients, season, cook for about ten mins until it looks 'right', then serve with pasta and grated Parmesan. Yum.

Of course this isn't my recipe, it's a classic favourite from Italy called Spaghetti con salsiccia (I think). I'm assured that it's every Italian child's favourite meal.

Bloody delish!

35 comments:

  1. Yes Please. This looks so wonderful.
    Son makes a super easy but so good Spaghetti sauce much like your sauce.
    parsnip

    ReplyDelete
    Replies
    1. I've never tried this with Pork before, but it was surprisingly good. It'll become a regular.

      Delete
  2. That makes me hungry and we had our main meal at lunchtime.

    ReplyDelete
    Replies
    1. We could actually have done with far less 'sauce'. As delicious as it was, I probably had enough for two.

      Delete
  3. Unfortunately there is only beef here, it is not the same taste.

    ReplyDelete
    Replies
    1. I've always used Beef, but Pork (if available) is very good too. Quite a different dish.

      Delete
  4. Lovely ...... I could eat pasta everyday. When the Italians make a ragu,they always use half beef and half pork so, even though it was just pork, it looks and sounds delicious. Adapting recipes is part of the cooking process don’t you think ? What’s on the menu this evening Cro ? XXXX

    ReplyDelete
    Replies
    1. Sauerkraut with various smoked sausages, bacon, boiled potatoes, etc. One of my winter favourites.

      Delete
  5. That shows the value of a decent storecupboard and larder

    ReplyDelete
    Replies
    1. Absolutely. No point buying lots of fresh vegs, then throwing them away when they sprout green fur.

      Delete
  6. I've been making something similar recently - but with chipolata sausages, partly fried before being cut into pieces, a chopped onion sweated down and some chilli flakes added before mixing the whole lot together and simmering for 30mins. Comfort food for grown-ups?

    ReplyDelete
    Replies
    1. Good excuse to try new combinations of fridge escapees. Someone will surely publish a Coronavirus Cookbook.

      Delete
  7. We can't get pork mince either so beef will have to do. Looks almost like something at which a traditional person might not turn his nose up.
    We've got everything, though the tomatoes are greek.
    Looks good Cro

    ReplyDelete
    Replies
    1. We can't buy minced Lamb, which is a real pain. I can't be bothered to mince my own!

      Delete
  8. We usually have meatballs once a week but I have to confess that I buy mine from our local butcher - too lazy to make my own! His are delicious, much better than I could make.

    ReplyDelete
    Replies
    1. I have seen ready made meatballs in the butchery dept of my supermarket, but the price mark-up was huge. I'll carry on making my own.

      Delete
  9. Looks delicious. We love Italian food. And have plenty spaghetti and other pastas in reserve!

    ReplyDelete
    Replies
    1. We could LIVE on Italian food; in fact, many Italians do!

      Delete
    2. We do too. Just had Suppa di Verdura

      Delete
  10. I agree, pork is softer, less dense, more moist [than beef]. You can whack anything into the mix, herbs, spices, most certainly a load of freshly ground pepper, before rolling the mix into balls.

    Here is my party trick, Cro. Cut up some mozzarella into tiny cubes. Use your little finger to make a hole into your pork meatball. Insert Mozzarella cubes. Mould till hidden and safely encased. Fry. Drop into tomato sauce. Ah, quelle surprise when the cheese oozes out on eating.

    U

    ReplyDelete
    Replies
    1. I'll remember that, and 'surprise' the family! Thanks.

      Delete
  11. Funnily we had similar last night for dinner.

    ReplyDelete
    Replies
    1. I hope yours was as good as mine. Delicious.

      Delete
  12. I had asparagus, first of the season from the asparagus farm here.

    ReplyDelete
    Replies
    1. It shouldn't be long here. I usually wait for the green. We didn't have any last year!

      Delete
  13. Mmmm...Please mail me some. But I don't think that Mr Heston Blumenthal would approve of a recipe where you only know the dish is ready when "it looks right"!

    ReplyDelete
    Replies
    1. That's a 'chef's secret' YP. Never trust a recipe; go by eye!

      Delete
  14. Well I have all the ingredients apart from the minced/ground meat. You have whetted my appetite. Shopping list duly adjusted.

    ReplyDelete
  15. Looks good, but I would give all the olives to My Retired Man.

    ReplyDelete
    Replies
    1. There are those who like, and those who don't. I feel sorry for those who don't.

      Delete
  16. Looks delish I could have eaten it off the page!

    ReplyDelete
    Replies
    1. I was licking the screen this morning!!!!

      Delete
  17. shall make this - I have all the ingredients at the ready.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...