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Chilli beef meatballs in tomato, white wine and romero pepper sauce

Chilli beef meatballs in tomato, white wine and romero pepper sauce is a sauces recipe made with Olive Oil and Tomato Pur E. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the meatballs, mix together the beef mince, garlic, onion, egg and chilli powder in a bowl.

2. 2

   For the sauce, heat the olive oil in a frying pan and sweat the onion until soft but not coloured.

3. 3

   Add the garlic and the romero pepper and fry for 2-3 minutes.

4. 4

   Add the remaining ingredients and bring to the boil. Cook to reduce the volume of wine by half.

5. 5

   Add the meatballs, cover and cook for 15 minutes, turning the meatballs occasionally in the sauce, until cooked through.

6. 6

   For the rice, place the rice in a saucepan and cover with 2½cm/1in cold water. Bring slowly up to the boil.

7. 7

   Once the rice is boiling, stir once, turn the heat to very low and cover with a tight fitting lid for 10 minutes, or until all the water is absorbed and the rice cooked through.

8. 8

   When the rice is cooked, stir through the herbs and season, to taste, with salt and freshly ground black pepper.

9. 9

   To serve, arrange the meatballs around the rice and pour over the sauce.