Italian Meatballs with Tagliatelle

Italian Meatballs with Tagliatelle

Create your own Lady and The Tramp moment with this quick and easy dish. You can use spaghetti rather than tagliatelle, just like in the film! Ahhh, how romantic!
ServesPrep / Cooking TimeDifficulty
4 1hr 10 minutes 1
Tip:

Make the meatballs and sauce well in advance and freeze so that you can bring them out whenever you need them

 

Ingredients

For the meatballs

500g lean minced beef
75g white breadcrumbs
1 garlic cloves, crushed
Handful chopped fresh parsley
5ml dried oregano
¼ tsp nutmeg
½ tsp ground coriander
75g Parmesan cheese, grated
30ml milk
flour for dusting
60ml olive oil
400g tagliatelli
40g diced butter
Sea salt and freshly milled black pepper

For the tomato sauce

45ml extra virgin olive oil
1 large onions, thinly sliced
2 sticks celery, thinly sliced
2 cloves garlic, crushed
1 x 425g Napolini chopped tomatoes
125g sun dried tomatoes, chopped
2tbs tomato puree
2tbs muscovado sugar
150ml white wine
sea salt and freshly milled black pepper

Method

  • Heat a saute pan on a medium heat until hot, add the oil and heat up until hot.
  • On a low to medium heat, fry the onion and the celery until soft but not coloured.
  • Add the garlic and cook for 2 minutes.
  • Stir in the tomatoes, puree, sugar and wine and season to taste with salt and pepper.
  • Bring to the boil and then simmer for 15 minutes.
  • Break up the meat into a bowl and mix with a wooden spoon until it becomes a thick paste.
  • Stir in the breadcrumbs, garlic, herbs and the spices.
  • Stir in the cheese and enough milk to make a firm paste.
  • Flour your hands and take a large spoonfuls of the mixture and shape into 24 balls.
  • Heat the oil in a large fry pan and fry the meatballs for 5-7 minutes until browned all over.
  • Pour the tomato sauce over the meatballs and lower the heat, cover with a lid.
  • Simmer for 30 minutes, turning now and again.adding a little water if the sauce begins to dry out.
  • Cook the pasta in a large pan of salted boiling water, adding the remaining oil until al dente.
  • Drain the pasta into a colander, then turn into a warmed serving plate, dot with butter and toss well.
  • Spoon the meatballs and the sauce over the pasta and sprinkle on the parsley and serve with a green salad.
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