Eat for Less than N$100: Pork Meatball Ragu & Pasta

Cooking a meal every night is tedious and can get monotonous.  Trying to make an interesting meal that’s also AFFORDABLE and feeds your entire family makes daily cooking an even bigger challenge.

This meal will easily feed a family of 4 (my husband and I each had our fill and there were still enough leftovers for 2 servings!).

I bought the ingredients (underlined) at Food Lover’s Market @ Metro for about N$62.  If you add the value of the staple ingredients, this recipe still costs less than N$100 to make.

If you stock your kitchen with the basic kitchen staples (the next post on my blog!) you only need to buy main ingredients for affordable, tasty, interesting meals.

Original recipe found on http://www.taste.com.au

Photos by Cuan Geyser – http://www.facebook.com/CuanJonPhotography

A ragù is a meat-based sauce, usually served with pasta.  The better-known ragùs are bolognese and napoletana.This is not a full-on ragù, but rather an adaptation of the dish that still has some Italian flair to it.

INGREDIENTS

 1/2 onion – coarsely chopped/grated1/2 onion – very finely chopped
1 yellow pepper
500g  pork mince

1 cup breadcrumbs – tear up day old bread into coarse crumbs

1 egg

2 teaspoons Italian/Mixed Herbs (use fresh if you want)

Salt & Pepper

Olive Oil

400g Can of tomato soup/concentrate

1/2 cup water

375g large tube pasta, like rigate, rigatoni or penne.

To serve:  Shaved parmesan or Ina Paarman’s Pasta Spice.

METHOD

With your hands, mix the finely chopped onion, pork mince, breadcrumbs, egg, and Italians/mixed herbs in a large bowl. Season with salt and pepper.  Roll the  mixture into small balls and place on a plate. Put it in the fridge for 15 minutes to rest.
Heat some olive oil in a large frying pan over medium heat. Fry the meatballs, turning, for 2-3 minutes or until brown all over. Transfer them back onto the plate.

Meanwhile, cook the pasta & drain well.

Add the coarse onion to the pan and cook, stirring, until onion softens. Return the meatballs to the pan with the tomato soup/concentrate and water.  Turn down the stove heat and simmer, stirring every now and again, for about 15 minutes or until the meat is cooked through.

You can add the pasta to the meatball mixture and toss to combine, but you don’t need to.  You can just divide the pasta into bowls and dish the ragù over it.  Sprinkle with parmesan or Ina Paarman’s pasta spice, and enjoy!
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