Camem-burg Pasta

Meatball pasta!!  Everyone’s favorite 🙂  Add Mozzarella cheese to the big size meatballs and enjoy the mild, melty texture on delicious juicy hamburg.

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<Camem-burg Pasta> serves 4

• 300g beef mince
• 200g pork mince
• 10g breadcrumb
• 50g onion, chopped

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1. Mix the mince, onion, breadcrumb and a pinch of salt in a bowl until well combined.  Divide into 8 and shape them into balls.  Stand-by in the fridge.
2. Chop onion, celery and carrot.  Slice mushrooms.
3. Heat 1 tbs of olive oil in a medium sauce pan, and saute onion, celery, carrot and garlic until fragrant.  Add tomato paste and saute, then add tomato tin. Bring to the gentle boil, then reduce the heat to simmer for about 10 minutes.
4. Place margarin in a frying pan, and heat over medium-high heat.  As the butter start to sizzle, add mushrooms and saute.  Sprinkle a pinch of salt, and remove from the heat.  Add the mushroom into the tomato sauce.
5. Bring a large pot of salted water to the boil, and cook pasta.
6. Meanwhile, heat the same pan with 1 tbs of oil.  Flatten the centre of the meatballs, and sear one side.  Flip the meatball around, reduce the heat, and place a lid.  Grill until cooked through.
7. Slice Camembert cheese into 8.  Remove the lid, and place the Camembert slices on each meatball.  Place back the lid, and turn off the heat.  leave it for 1~2 minutes.
8. Arrange pasta in each serving plate.  Pour tomato sauce, and top with 2 pieces of hamburgs.