Linguini with Chorizo Meatballs and Truss Cherry Tomato

  • 1kg of beef mince (can substitute for pork, veal or try kangaroo)
  • 2 tbsp cumin seed
  • 1 tbsp coriander seed
  • 10 whole cloves
  • 4 bay leaves
  • 1/2 tsp ground cinnamon
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 tbsp garlic powder
  • 2 tsp sea salt
  • 10 whole peppercorns
  • 2 tbsp smoked paprika mixed with 1 tsp cayenne powder
  • 6 tbsp apple cider vinegar
  • 800g linguine
  • 4 tins diced tomato
  • 2 tbsp brown sugar
  • 250ml red wine
  • 2 -3 lg brown onions
  • 5 cloves garlic
  • olive oil
  • 1 bunch basil
  • parmesan cheese to serve

For the meatballs combine all ingredients and mix thoroughly. You can use it straight away or leave for 4 hours for flavours to develop. Roll mince into small balls and fry in batches until golden brown in colour and put aside. In a large pot fry the onion over a medium heat for 3-5 mins or until softened and translucent in colour. add the garlic and cook for 1-2 minutes. Add the red wine and cook out until reduced by half. Add the tinned tomatoes and brown sugar and stir to combine. Add the meatballs and cook for 30 -45 minutes or until sauce has thickened. Season with salt and pepper. Just befor you serve stir through half a bunch of basil, reserve the rest for garnish.

In a separate deep pot boil salted water and cook pasta as per packet instructions. Your looking for al dente in pasta a good sign that your on the money is that when you bite into the pasta there should be a little white dot in the centre. Drain the pasta and toss with a little olive oil, this will prevent the pasta sticking together. Using your tongs twirl the pasta around and lay it across your plate. Spoon some of the meatballs and sauce over the pasta and garnish with loadsa basil, Parmesan cheese and a drizzle of good quality olive oil. If you like a kick with your pasta you can finish it off with a drizzle of chilli oil instead.


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