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| Ingredients :- 450g(1lb) lean minced Highland beef Salt & Pepper 10ml (2tsp) Oregano or Marjoram 15ml (1tbsp) Pitted black olives finely chopped 15-30ml (1-2tbsp) Sunflower or Olive oil 600ml (1 Pint) hot beef stock 30ml (2tbsp) redcurrant jelly 60ml (4tbsp) Double cream or Créme Fraîche 375g (12oz) fresh or dried Tagliatelle to garnish finely chopped sage leaves Instructions :- 1. In a large bowl , mix together the mince, seasoning, herbs and olives. Shape into 12 meatballs. 2. Next heat the oil in a large non stick pan and cook the meatballs in batches for 15/20 minutes turning untill the meat juices run clear. 3. Meanwhile, cook the pasta according to packet instructions. Remove the meatballs and keep warm. Leave a little oil in the pan and add the beef stock and stir in the redcurrant jelly. Bring to the boil, reduce the heat and stir in the cream or créme fraîche. reduce the heat and simmer gently for 1 or 2 minutes before returning the meatballs to the pan. 3. Toss the meatballs in the pasta, garnish with sage leaves and serve with a mixed salad. Enjoy!... |