| Ingredients :-
450g(1lb) lean minced Highland beef
Salt & Pepper
10ml (2tsp) Oregano or Marjoram
15ml (1tbsp) Pitted black olives finely chopped
15-30ml (1-2tbsp) Sunflower or Olive oil
600ml (1 Pint) hot beef stock
30ml (2tbsp) redcurrant jelly
60ml (4tbsp) Double cream or Créme Fraîche
375g (12oz) fresh or dried Tagliatelle
to garnish finely chopped sage leaves
1. In a large bowl , mix together the mince, seasoning, herbs and
olives. Shape into 12 meatballs.
2. Next heat the oil in a large non stick pan and cook the meatballs
in batches for 15/20 minutes turning untill the meat juices run clear.
3. Meanwhile, cook the pasta according to packet instructions.
Remove the meatballs and keep warm. Leave a little oil in the pan
and add the beef stock and stir in the redcurrant jelly. Bring to
the boil, reduce the heat and stir in the cream or créme fraîche.
reduce the heat and simmer gently for 1 or 2 minutes before returning
the meatballs to the pan.
3. Toss the meatballs in the pasta, garnish with sage leaves and serve
with a mixed salad. Enjoy!...