seasoning | Eat the Earth

Spaghetti bolognese and variations of it are one of Mr Rigg’s favourite meals. I’m not so keen on spaghetti bolognese as we know it in this country, made with minced beef – I would rather make a sauce of slow cooked meat.

So whilst trying to be a good girlfriend, last night I used some leftover minced pork to make tiny meatballs to sit on a bowl of pasta and served with lashings of homemade tomato sauce.

I say they were ‘made up’ meatballs, because I just added bits and pieces as I saw fit. The ‘bits and pieces’ included breadcrumbs, fresh sage, grated Parmesan, an egg and seasoning of salt and pepper. I mixed this all together and started to make my meatballs.

I made them quite tiny – like a large marble size – and popped them on a tray and into the fridge to firm up for a bit.

Next I fried them in a little oil to brown them – and set off the smoke alarm…which is a regular occurence in our house – our neighbours must think we are terrible cooks!

Then the final stage of cooking them was to pop them into the oven covered with foil whilst the pasta cooked.

I popped the cooked meatballs on top of the pile of steaming pasta and then ladled over some of my homemade tomato sauce. Topped with a little grated Parmesan and plenty of black pepper for me, they were scrumy.