INGREDIENTS

• 250g minced beef
• 250g sausage mince
• 1 egg, lightly beaten
• 1 cup ( 70g ) stale breadcrumbs
• 1/4 cup tomato paste
• 60g butter
• 2 onions, sliced
• 2 cloves garlic, crushed
• 2 tablespoons plain flour
• 2 cups water
• 1 small chicken stock cube, crumbled
• 1/4 cup dry red wine
• 500g fettuccine pasta
• 250g mushrooms, chopped
• 1/4 cup sour cream 1 tablespoon chopped fresh parsley

TWO - MINCE MEATBALLS IN STROGANOFF SAUCE METHOD:

Combine minced, egg, breadcrumbs, and paste in a bowl; mix well. Shape 1 level tablespoon of mixture into a ball; repeat with the remaining mixture. 

Melt butter in a pan, add meatballs in a single layer, and cook, shaking pan occasionally, until browned and cooked through; drain on absorbent paper. 

Drain pan, leaving 2 tablespoons drippings in pan. Add onions and garlic to the pan, and cook, stirring, until the onions are soft. Stir in flour, stir over heat until bubbling. 

Remove from heat, gradually stir in combined water, stock cube, and wine, and stir over heat until mixture boils and thickens. 

Add pasta to a large pan of boiling water and boil, uncovered, until just tender; drain. Just before serving, combine mushrooms, sour cream, parsley, and meatballs in a pan, stir over heat until heated through, and serve with pasta. 

Serves 4.

Note: The recipe can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Cooked meatballs are suitable.

Microwave: Pasta suitable.

Also Read: SPICY BEEF PIE WITH TOMATO SALSA