Monday’s menu: French meatballs. #Manger #mimithorisson.

It’s feeling cold. It’s feeling wintery.
Time for French spaghetti avec les meatballs. Oui. French.
This is adulterated from Manger : the divine food blog from Mimi Thorisson.
The idea is that these magnificient meatballs are actually tout petit .
Which means?
They’re easier to eat and slurp. Chic Alors!

You need for 30 models:
Tomato sauce:
1 onion, chopped finely
1 garlic, sliced finely
1 carrot, diced finely
1 litre /1 quart of tomato passata
A handful of basil leaves
5 tablespoons white wine
3 tablespoons olive oil
Salt and pepper

•    Slip into Chanel denim onesie.
•    Pull on Celine wedges.
•    Open bottle of vin rouge and then inhale. #hic.
•    Now get Monsieur Clooney to chop up the onion, carrot and garlic.
•    Heat the olive oil in a frying pan over medium heat.
•    Cook the garlic, carrot and onion for a few minutes, then in pour the white wine and continue to cook for 6 minutes or until softened.
•    Pour the white wine into your good self and continue to marinate until you are softened as well. About 5 minutes.
•    Stir in the tomato passata and then season avec sel and poivre.
•    Reduce heat to low and cook for 2 hours or until thickened and reduced.  Such as your self as a big weekend.
•    Add a pinch of sugar if the taste is too acid and at the very end, throw in the basil leaves.

Meatballs:
500 g/ 1 pound of minced meat ( Mimi says she usually mix pork and veal )
80 g/ 1/2 cup stale bread, soaked in milk
2 eggs
1 garlic, finely chopped
1 tablespoon of parsley (finely chopped)
60 g/ 2/3 cup parmesan cheese, grated
Salt and freshly ground black pepper
•    Chop up the garlic.
•    Then tear the bread up and let it soak in the milk like Whoopi Goldberg in Vanity Fair.
•    Combine all the ingredients in a bowl and give it a good mix.
•    Now get your fingers dirty and roll the meatball mix into chic 2 cm-diameter balls and set aside as you go.
•    Heat oil in a frying pan over medium heat.
•    Working in batches, fry meatballs, turning, for 3 minutes or until browned as a Beverly Hills housewife and cooked through.
•    Set aside until they are all done.
•    Now toss the meatballs gently into the sauce.
•    Continue to cook on a low heat for 15 min until the meatballs are cooked through.
•    Cook the spaghetti and inhale more wine.
•    When the meatballs are cooked toss them and all the sauce generously through the cooked spaghetti.
•    Accessorise with lots of grated parmesan.
•    Serve with lots of crunchy baguette and red wine.
•    Bon appetit !

All the divine photos are from Manger : the divine food blog that you must follow from Mimi Thorisson.
You can buy Mimi’s cook book A kitchen in France here: It’s absolutely beautiful.