Fusilli Spaghetti with Burrata

Fusilli Spaghetti Sauce Burrata, made with Cherry Tomatoes

 

Prep time: 10 Min Cook time: 30 Min Total time: 40 Min

 

 

Ingredients

 

• 1 onion, chopped
• 1 stalk celery, small diced
• 1 lb. ground beef/pork mixture
• 1/4 cup breadcrumbs
• 1 egg, beaten
• 1 carton cherry tomatoes (approx. 1 lb)
• 1 8 oz can tomato sauce.
• 2 tbsp tomato paste.
• 2 tsp oregano
• 1 tsp salt, pepper
• 2-3 tsp garlic powder
• Spaghetti - I used fusilli for this pretty little photo

 

Instructions

 

1. Add the ground meat mixture to a small bowl, season well with salt, pepper, oregano, garlic.   Add in the onion, celery, and the breadcrumbs.   Using your clean hands, or spoon - mix together with a light touch but also mix thoroughly. Form into roughly 1-inch meatballs.
2. Heat your skillet/Dutch oven to medium heat and drizzle a little olive oil into the bottom.   Place the meatballs at least 1/2 inch apart and begin to cook.  You do not want to move them around too soon, as you want a little crust to form. If you need to do this in batches, then do so, otherwise the meat will just steam in the pan and not brown, which is what you are going for.
3. When all the meatballs have been cooked, turn the heat to a medium, then add your spices and cook those spices for about 2 minutes.  Add in the tomatoes in all their forms and bring to a simmer for 30-40 minutes.
4. Taste for seasonings and adjust to your liking

 

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Notes:

 

This was another off the menu Covid-19 meal - why? because spaghetti is cheap and I have a lot of it. I also have a lot of cherry tomatoes, both in the fridge and in my freezer from last years plants - so yes, cherry tomatoes can be used to make sauce.

 

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey