Today’s attempt at cooking was meatball pasta. Around 60:40 pork and beef mince, and I used the guardian’s method of substituting eggs with breadcrumbs soaked in milk as the binding agent. Supposed to keep meatballs lighter. Problem was, they were so light that some fell apart when I was browning them.
The sauce was canned tomato, tomato paste, fresh cherry tomato and sun-dried tomato. Enough tomato or what. Added chicken stock and lots and lots of herbs–basil, oregano, rosemary, thyme. I think it was too tomato-y, it tasted primarily of tomato paste and I had to add sugar. Simmered for around 1hr.
I let the meatballs and bits of mince that were broken meatballs simmer in the sauce for about 20mins. Ended up with a pasta dish that was part ragu and part meatballs. I guess it’s all the same.