(using MAGGI bullion chicken cubes)
By Yashasvi Kannangara
This is my ultimate feel good food.Whenever I feel under the weather or need a mood fixer, I will treat myself to a bowl of this wonderful tomato meatball pasta. It’s the meatball sauce that really hits the home run.I can’t remember when I first made this, but I can tell you that I have a box of this sauce (minus the meatballs) in my freezer most times. I even treat my friends to it when they are not feeling too well or come home hungry enough to eat a horse or flop on my couch declaring (dramatically) how unfair life is.
It’s the whole process of making this particular pasta sauce that makes me feel good – from stirring the thick tomato gravy and inhaling the wafting fragrance of Italian herbs to watching the sauce bubble, thicken and plop bringing alive rustic homemade comfort. I also love how the deep intense red of the sauce contrasts against the pale white of boiled spaghetti.
The flavours are strong and bold (this dish possesses a make a statement kind of flavour profile) and is best slow-cooked. I must warn you though, it’s not a quick-fix dish and takes a little longer than most to make, but using MAGGI bouillon chicken cubes makes the process a little more time efficient and less expensive because you don??t have to make the chicken stock from scratch at home.
- 16 local shop-bought Chicken Meatballs (at room temperature)
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 4 cloves Garlic, crushed
- 1/2 cup Carrot, grated
- 1/2 cup Leek, chopped (only the white stem)
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 cup Chicken Stock (use 1 large MAGGI Bouillon Chicken Cube stirred in half a cup of warm water)
- 1 Can Tomato Puree (I use a 410g one)
- 4 sprigs Fresh Thyme
- 1 tbsp dried Basil
- 1 cup Fresh Cream
- 3 tbsp Sugar
- Chopped Parsley, red Chilli Flakes and grated Parmesan (optional for garnish)
- Place a large pot of generously salted water to boil. Cook pasta until al dente (Follow the instructions given on the pack
- In a large skillet heat olive oil. Add onion and garlic and until onion softens and sweats and the garlic turns colour slightly (not golden brown).
- Add the meatballs and saut until browned and slightly caramelized.
- Add carrots, leek and season well. Saut for 2 more minutes. Add chicken stock and let simmer.
- Add tomato puree, thyme and dried basil and cook for 3-4 mins. Now add the cream and let simmer for a minute more.
- Serve over pasta and sprinkle with chopped parsley or dried herbs, grated parmesan and chilli flakes.