| 1 tablespoon olive oil |
|
|
Cook |
|
Discard herbs, purée |
| 1 clove garlic |
crush |
| 2 onions |
chop |
| 8 large tomatoes |
peel, chop |
|
Simmer uncovered 20 minutes or until tomatoes softened, liquid reduced by 1/3 |
| 1 stock cube |
|
| 1 tablespoon tomato paste |
|
| 2 teaspoons sugar |
|
| 1 bay leaf |
|
| 2 sprigs thyme |
|
| 1 teaspoon mint |
|
| 1 teaspoon basil |
|
| 3 cloves |
|
| pinch cayenne pepper |
|
| red wine |
|
|
Cook |
| 2 capsicums |
peel, cut in strips |
| meatballs |
|
Simmer 10 minutes or until heated through |
| 500g lamb mince |
|
Combine, roll into 1 tablespoon balls, bake in shallow dish in moderate oven 20 minutes or until browned and cooked through |
| 2 shallots |
chop finely |
| 1/4 cup parmesan |
|
| 1/4 cup breadcrumbs |
|
| 2 tablespoons parsley |
|
| 1 egg |
beat lightly |
|