Slow cooked Pork Meatball Pasta bake.
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Composition for Slow cooked Pork Meatball Pasta bake:
- Require 260 g - sausage meat (approx. 4 thick good quality sausages).
- Require 15 g of dried porcini mushrooms.
- Need 130 g - cherry tomatoes.
- Provide 1 - medium pepper.
- Require 15 g - ginger.
- Need 1 chicken stock cube.
- Prepare 1 - medium celery.
- Provide 3 cloves garlic.
- Need 1 tsp of fennel seeds.
- You need 2 tbsp soy sauce.
- Require 1 - medium courgette.
- You need 125 g for wholewheat fusilli pasta.
- Give 40 g for mature cheddar cheese.
Slow cooked Pork Meatball Pasta bake how to cook:
- Boil a kettle. To a jug add 350ml boiled water. The dried porcini mushrooms, the chicken stock cube and the soy sauce. Mix well and put to one side..
- To a bowl and the sausage meat, fennel seeds, the ginger (peeled first) and half of the courgette (no need to peel) both grated. Mix well and separate into 4 big and juicy meatballs. Put to one side..
- Peel and grate the garlic. Grate the remaining courgette(no need to peel), roughly chop the pepper and cherry tomatoes and dice the celery. Add all of the vegetables to a slow cooker..
- Top the vegetables with the meatballs and pour over the stock you made first (avoid tipping in any of the mushrooms)..
- Place on the lid and cook on low for 7 hours..
- Pre heat an oven to 180°C.
- Once the meatballs have cooked for 7 hours. Very gently remove them and add the pasta. Give everything a good stir and then gently return the meatballs for another 15mins with the lid on..
- Gently remove the meatballs and add the pasta and the sauce to an oven proof dish. Top with the meatballs and grate over the cheese..
- Place in the oven for 20-25mins or until the cheese is fully melted and the meatballs are browned..
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