April 19, 2017
If we have time over the weekends we visit the neighbourhood market and buy fresh home-made Italian sausages for this dish. It is easier than you think to make your own sausages; then you know exactly what goes into them.
1Heat 2 tbsp of the oil in a large ovenproof pan, add the onions and garlic and fry until soft and translucent.
2Add the celery and carrots and fry for another 10 minutes. Move the veggies to the side and add a bit more coconut oil.
3Pinch little bite-sized balls of the meat out of the casings and drop into the pan. Brown the meatballs on all sides in batches. Discard the empty casings. Preheat the oven to 200°C/400°F/gas 6 in the meantime.
4Fry the meatballs and vegetables for a few more minutes before adding the canned tomatoes with the juice. Squash the tomatoes using a fork. Allow the sauce to cook for 10 minutes.
5Pack the mozzarella slices onto the sauce and place in the oven for 10 minutes until the cheese has melted but not browned. Remove from the oven and top with the basil leaves.