1.4 kg minced beef
50 grams Schwartz Blackened Cajun Seasoning
60 ml oil
450 grams large onions, sliced
1 kg Newforge Chopped Tomatoes
2 tbsp Newforge Tomato Puree
50 grams Schwartz Arrabbiata Seasoning
375 ml water
200 grams Schwartz Kashmir Mango Chutney
Mix the minced beef with the Schwartz Blackened Cajun Seasoning and form into 50 small meatballs - Chill until required.
Heat the pan and seal meat balls and cook in the oven until browned. Set aside.
Fry the onion and add the tomatoes, tomato puree, Schwartz Arrabbiata Seasoning, water and Schwartz Mango Chutney.
Return the meatballs to the pan and simmer, uncovered, for 15-20 minutes.
Omit the meatballs, and stir 1kg (2lb) cooked pasta into the spicy sauce for Spicy Tomato Pasta.