Saucy Cheesy Balls


This is a pasta dish but the sauce is versatile enough to be used in other ways. Let us into your kitchen and we’ll demonstrate. In any case, here’s the revealing of the sauce:

Method 1

(Serves 4)

You will need:

1 tin chopped tomatoes

1 tin cream of tomato soup (for extra tomato-iness and to save making a white sauce; there’s cheese going in here, so we need the cream)

2 medium onions, finely chopped and sweated in butter (about 30 minutes over a low heat, so they’re really soft)

2 tablespoons tomato puree

1 tablespoon each dried parsley, basil and oregano

Experimental levels each of Worcestershire sauce, marmite and English mustard: taste as you go; we make it up as we go along. This is why so many of our recipes are secret: people ask us for them and we can’t reveal them because we can’t remember how we did it

The revealing of the secret though: two tablespoons chicken gravy granules (for thickening and flavour)

250g strong cheese (mature Cheddar is fine), grated or sliced; or don’t bother preparing it as it’ll melt into the sauce

Then do this:

Cook it and eat it.

Combine everything in a deep, wide pan and cook over a medium heat until bubbling. Reduce the heat and simmer for 10-15 minutes. Stir occasionally and ensure that the cheese is melted and combined

If you’re making our meatball and pasta dish, the meatballs and pasta need to be cooked before adding to the sauce. Stir it all around to coat the pasta (Tagliatelle is best)

Serve with garlic toast (we’ve given you the recipe for that already)

Method 2

Contact us and we’ll do it for you. We can supply the sauce for you to cook, or we can do the whole meal. In your own home.

Here’s the number you need (it’s the head chef’s personal cell phone):

07955 306667