Chipolata and meatball bolognese
Chipolata and meatball bolognese

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Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, chipolata and meatball bolognese. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Chipolata and meatball bolognese is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Chipolata and meatball bolognese is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have chipolata and meatball bolognese using 23 ingredients and 7 steps. Here is how you can achieve that.

Preparation To Make of Chipolata and meatball bolognese:
  1. Take Meatballs
  2. Prepare 150 g minced beef
  3. Get 1 small egg
  4. Prepare 2 tbsp fresh parsley
  5. Get 1 garlic clove
  6. Get 2 tbsp parmesan cheese
  7. Take Spaghetti bolognese
  8. Take 250 g spaghetti
  9. Make ready 130 g chipolata sausage
  10. Get 1 small onion, finely chopped
  11. Take 3 garlic cloves
  12. Get 1/2 red bell pepper, finely chopped
  13. Prepare 1 tsp ground chilli flakes
  14. Make ready 1 tsp smoked paprika
  15. Get 1 tbsp dried oregano
  16. Prepare 1 tbsp fresh basil, finely chopped
  17. Make ready 140 g tomato puree
  18. Take 1/2 (1 tin) chopped tomatoes
  19. Get 1/3 cup red wine
  20. Prepare 1 tsp honey
  21. Get 1 tbsp water
  22. Get to taste Salt and pepper
  23. Take to taste Parmesan cheese

Clean the white cabbage and cut into fine strips. Melt the butter in a saucepan, add the flour and stir to a roux. Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften.

How To Make Chipolata and meatball bolognese:
  1. In a bowl, combine ground beef, bread crumbs, garlic, egg, Parmesan, and parsley. Season with salt and pepper. Roll into small balls.
  2. Heat the oil in a non-stick frying pan over medium heat. Brown meatballs, 4 minutes per side, then add the chopped chipolata sausage and fry until brown. Once cooked take the pan off the heat.
  3. Pour some of the oil from the meatball mix into a saucepan, heat and add the onion and peppers, fry until soft. If it starts to stick to the pan, add a little water.
  4. Next, add the garlic, herbs and spices and fry for a couple of more minutes, stirring continuously.
  5. Then add the tomato puree, wine, honey, tinned tomatoes, water and salt and pepper. Simmer for 10 to 15 minutes, stirring regularily.
  6. Meanwhile boil some water with a pinch of salt and add the spaghetti, cooking until al dente.
  7. Serve with parmesan and enjoy.

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