Meats Recipes - Pompeii Hot-pot

Ingredients                                        

• 225 g/8 oz/2 cups minced (ground) lamb

• Salt and freshly ground black pepper

• 30 ml/2 tbsp plain (all-purpose) flour

• 30 ml/2 tbsp olive oil

• 2 onions, finely chopped

• 50 g/2 oz/1 small can anchovies, chopped, reserving the oil

• 400 g/14 oz/1 large can chopped tomatoes

• 15 ml/1 tbsp tomato puree (paste)

• 2.5 ml/1/2 tsp dried oregano

• 50 g/2 oz/1/2 cup stoned (pitted) black olives, sliced

• 50 g/2 oz/1 cup button mushrooms, sliced

• 225 g/8 oz fettuccine

• 50 g/2 oz Cheddar cheese, grated

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Method:

1. Season the lamb well with salt and pepper and shape into 16 small balls. Roll in seasoned flour.

2. Fry (sauté) in the oil in a large frying pan (skillet) until browned all over. Drain on kitchen paper and keep warm.

3. Add the onions to the pan and fry until soft and lightly brown. Add the anchovies, tomatoes, tomato puree, oregano, olives and mushrooms.

4. Bring to the boil, reduce the heat and simmer gently for 10 minutes until pulpy. Taste and season if necessary.

5. Meanwhile, cook the pasta according to the packet directions. Drain. Place a third of the noodles in a deep ovenproof dish.

6. Put half the meatballs in a layer on top and then spoon on half the sauce. Repeat the layers and finish with a layer of pasta.

7. Sprinkle with the cheese and bake at 190°C/375°F/gas mark 5 for 20 minutes or until the top is bubbling and golden.