Beef Polpetti & Rustic Ratatouille




  • 2 seasoned pork sausages
  • Mince Beef
  • 1 Large Potato
  • 2 Tbsps Parmesan
  • 1 Tsp Dry Oregano
  • Small Bunch of Fresh Parsley
  • 1 Red Pepper
  • 1  Courgette
  • 1 Tin Tomatoes
  • 2 Cloves Garlic
  • 3 Tbsps Breadcrumbs

Serves: 2
Time: 30-40 mins


Step 1

  • Boil a small pot of water for the potatoes.
  • Peel and chop potato roughly into 3cm cubes.
  • Boil the potato for around 10 mins (so they’re soft enough to mash)
  • Drain and mash them thoroughly

Step 2

  • Peel and crush the garlic before finely dicing it.
  • Remove the core from the pepper then chop it lengthways into strips.
  • Chop the very top and bottom from the courgette then slice in half lengthways.
  • Slice in half lengthways another 2 times before chopping widthways into 3cm cubes.

Step 3

  • Heat 1 tablespoon of olive oil in a non-stick pan (medium-high heat).
  • Once hot, stir fry the peppers and courgettes in batches then remove (cooking in batches will brown of the ingredients rather than stewing them).
  • Once cooked, season with a good pinch of salt and pepper!

Step 4

  • In the same pan heat 2 tablespoons of olive oil on medium heat.
  • Once hot add 1 and half cloves of garlic and cook for a minute before adding the tinned tomatoes.
  • Add 1/4 tablespoon of salt and 1/4 tablespoon of sugar (if you have some. But I left it out – it was fine).
  • After a few mins add back in the cooked vegetables and simmer until thick

Step 5

  • Cut open the sausage skin and remove the spiced pork.
  • Mix this together with the remaining half clove of diced garlic and the beef mince.
  • Add in the oregano, mashed potato and just over 1/4 tablespoon of salt.
  • Finally, add the permesan and 1 and half tablespoon of chopped parsley and mix thoroughly.

Step 6

  • Roll the meatballs into balls slightly smaller than a golf ball.
  • Roll the meatballs in the bread crumbs to thoroughly coat them.
  • Pre-heat the oven to 180 degrees

Step 7

  • Heat 1 tablespoons of olive oil in a frying pan on medium heat
  • Once hot, gently add in the meatballs and brown off on all sides for around 3 mins
  • Transfer the partially cooked meatballs to a baking tray and cook in the oven for 10 mins

Step 8

  • Test your ratatouille for seasoning and add more salt and pepper if needed.
  • Serve the meatballs on top of your ratatouille with a sprinkle of parsley
  • Accept applause from dinner guests.