-
Place the breadcrumbs in a
bowl, add the milk and set aside to soak for 30 mins.
-
Melt half the butter in a pan.
Add the flour and cook, stirring constantly, for 2 mins.
Gradually stir in the stock and cook, stirring constantly
for a further 5 minutes. Add the tomatoes, tomato puree,
sugar and tarragon. Season and simmer for 25 mins.
-
Mix the onion, veal mince and
paprika into the breadcrumbs and season to taste. Shape
the mixture into 14 meatballs.
-
Heat the oil and the remaining
butter in a frying pan and fry the meatballs, turning
frequently, until brown all over. Place them in a deep
casserole, pour over the tomato sauce, cover and bake in a
preheated oven at 180C/Fan 160C/gas 4 for 25 mins.
-
Bring a large saucepan of
lightly salted water to the boil. Add the linguini, bring
back to the boil and cook for about 3 minutes or until
tender but still firm to the bite. Serve the meatballs and
their sauce with the linguini, garnished with the tarragon
sprigs.
|
DAILY
DINNERS 
