members recipes

I know that I haven’t been writing anything lately but this is because I have not been cooking anything in fact and I must say neglecting passing it trough has been really hard... especially that the caters at my work don’t have a clue about cooking and they manage to overcook pasta just every time, what a waste... Fortunately my flatmate brings some pasta for me from her work sometimes, so I can enjoy a well cooked meal from time to time and I must say these chefs really know what they’re doing. Although working in Warsaw, studying in Poznan and visiting people in France (where I just got a gorgeous Japanese knife and Julia’s Child cook book – what a perfect gift for me isn’t it?) doesn’t leave me with much time for cooking I managed to do something this weekend, which may have not been appreciated by some but have most certainly been appreciated by me and I can honestly say that this have been one of my best creations and hope you will give it a go to judge for yourself.

Ingredients
Serves 2

250g tomato passata
70g black olives
Half of onion
1 teaspoon of honey
250 g mince beef sirloin
1 slice of dark rye bread*
50ml red wine**
1 glove of garlic
olive oil


* forget about the English paper bread, look for a proper heavy dark sourdough, like Polish or German rye bread
** I used Chilean Cabernet Sauvignon but feel free to use any that you prefer

Method
To prepare the meatballs first chop the garlic very finely. Take the bread and crumble it into a bowl. Add the meat and the garlic, season with some salt and pepper and combine well together. Now shape small meatballs of a size of a walnut.

For the sauce first chop the onion finely. Heat some olive oil in a frying pan and fry the onion until soft. Then add honey and fry until it starts to caramelise and change its colour until golden. Now add the tomato passata and cook until it starts to boil. Now pour in the wine, add sliced olives and mix together. Arrange meatballs in the sauce and cook with the lid covered for about 15min.

Serve with your favourite pasta and enjoy as much as you like...