Home cook: Sharmini Jayawardena
Ingredients
200gms finely diced meat
Finely diced garlic
Finely diced onion
Finely diced herbs – I used freshly grown and picked, thyme, rosemary, oregano and basil.
Add 2 tsps wheat flour
Salt and pepper to taste
Coconut oil for shallow frying
Method
1.Mix all ingredients together, until well mixed.
2.Make medium size balls with the mixture.
3.Add the coconut oil to a skillet and fry the meatballs a few at a time, covered at first and once they are cooked, until golden brown.
4.Drain and place the meatballs in a deep plate and plate up with the Bolognese sauce over the top.
5.Serve with spaghetti aglio olio peperoni chino?
www.leafblogazine.com/2017/10/20/homemade-vegetarian-spaghetti-bolognese/
Boil the spaghetti in a shallow broad pan with enough water to cover the pasta. Add a little sea salt and cook al dente. This means the spaghetti should be slightly under cooked.
Remove from fire, pick the spaghetti with tongs or spaghetti fork into a bowl placed for serving the spaghetti, and add some of the liquid to the spaghetti, mix and set aside. This water is considered liquid gold and must be saved and added to the pasta sauce. The rest of it must be saved for use later, in your soups and stews.
For making spaghetti aglio olio peperoni cino, fry chopped garlic in a pan with oil. When nicely fried, add some chili flakes to it, stir, remove from fire and immediately add to the boiled spaghetti and mix.
