This is a IP macaroni cooked in one pot with a decidedly Asian flavour. It is surprisingly easy and quick and very tasty and didn't even have aromatics!
Ingredients
250g beef mince
250g pork mince
2 tbsp corn starch
2 eggs, beaten
2 tsp curry powder
1 tsp mustard powder
1 tbsp light soya sauce
1 tsp salt
Dash of pepper
1 tsp cardommon powder
1 tsp cumin powder
1 tsp coriander powder
4 tbsp mirin
4 tbsp cooking sake
1 bottle of passata
½ to 1 C water
250g pasta (macaroni or similar short tubular pasta)
2 cloves smashed garlic
½ onion, chopped
1 tsp ginger, minced
1 beef stock cube
Salt and pepper to taste
Method
1. Mix the beef and pork minces together. Add the corn starch, beaten egg, cornstarch, curry powder, mustard powder, salt and pepper.
2. Mix well. Knead the mince until it's sticky and leave to marinate for at least 30 minutes.
3. In the IP, turn to high Saute heat mode. Add oil and heat up.
4. Form meatballs (about ¼ C each) and roll into meatballs. In batches to avoid crowding and thus stewing rather than frying, pan fry the meatballs. Once meatballs are nicely browned on all sides, remove and start on the new batch. Really take time with this to develop the flavour. Remove from pot and set aside.
5. If using aromatics, lightly fry until fragrant. Add the sake and mirin and scrub the bottom to remove the brown bits.
6. Add the meatballs back preferably in one layer and allow the alcohol to boil away.
7. Pour on the passata. Add about half a bottle of water and rinse out the bottle.
8. Add the spices and beef stock cube and stir.
9. Pour the pasta into the pot. If the liquid doesn't cover the meatballs and pasta, top up until just covered.
10. Close the lid and seal. Cook in 'chilli/bean' mode for 3 to 4 minutes (depending on pasta package instructions. E.g. take the cooking time divide by 2 minus 1).
11. Allow graduate release for 5 minutes. Taste and season if necessary. Serve immediately, with cheese if preferred.
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