Using up:  sausagemeat

Apologies for the lack of posting – Pete and I have been laid low from the lurgy, and very little has been happening in the cooking department.  We made the last of the goose into a risotto, and then we had macaroni cheese on Wednesday – one of the best comfort foods in the world.

While rummaging through the fridge yesterday, I found some sausagemeat – not enough to turn into sausage rolls, but enough to do something with.

I turned a couple of slices of bread into breadcrumbs in the Magimix, then combined the sausage meat with enough crumbs to make a nice texture, and added some dried oregano.  Browned them off in some olive oil, then popped them in the Remoska to continue cooking while I did the rest.  I love that little gadget, and now I want a bigger one!

Chopped an onion and a few cloves of garlic, and sautéd them down in some olive oil.  Sliced up a couple of courgettes and added them to the pan, and stirred about a bit, then hurled in a tin of tomatoes and a chopped dried chilli, and a sloosh of red wine.

Left that lot to cook while I boiled some quick pasta.  When it was done, I transferred the meatballs to a casserole dish, added the pasta, then poured the tomato and veg over it, stirred it about a bit, and popped a chopped mozarella on the top, and some basil leaves.

Gas 6 / 200 for 25 minutes.  Lovely.