Italian Meatballs With Tagliatelle
| Serves: | 6 |
| Cooking Time: | 1 Hour 10 Minutes |
| Prep Time: | 20 minutes |
Ingredients
- 3 Tbsp olive oil, to drizzle
- 50 g Butter
- 200 g leeks, washed and roughly chopped
- 2 onions, roughly chopped
- salt, to taste
- 6 garlic cloves, finely chopped
- 4 sprigs rosemary
- 4 sprigs thyme
- 6 tbsp white wine
- 250 ml beef stock
- cup balsamic vinegar
- 1 x 800 can woolworths italian whole peeled tomatoes can, blended
- 3 tsp tomato paste
- freshly ground black pepper to taste
- 3 slices white bread
- 375 ml 1,5 L milk
- 500 g woolworths lean beef mince
- 500 g pork mince
- 1/2 red onion, grated
- 4 Tbsp Italian parsley, roughly chopped
- 50 g parmesan, grated
- sea salt and freshly ground pepper, to taste
- 4 Tbsp olive oil, to drizzle
- 1 x 500 g woolworths tagliatelle packet, cooked al dente, for serving
- Parmesan, for serving
- basil leaves, to garnish
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the tomato sauce, heat the olive oil and butter in a pan over a medium heat. Add the leeks and onions and cook until soft, seasoning with salt.
- Add the garlic, rosemary and thyme and cook for 3 minutes, then pour in the wine. Reduce the wine by half, then add the beef stock, balsamic vinegar, tomatoes and tomato paste. Season with pepper.
- Cook, covered, over a low heat for 45 minutes.
- To make the meatballs, preheat the oven to 180°C. Soak the bread in the milk. Squeeze out any excess milk and place in a large bowl. Add the mince, onion, parsley and Parmesan and season to taste.
- Mix together using your hands. Roll into 20 small balls or 15 slightly larger ones.
- Heat the olive oil in a pan over a medium heat. Brown the meatballs in batches, taking care not to overcrowd the pan.
- Arrange the meatballs on a baking tray and finish in the oven for about 10 minutes.
- Place the pasta in a serving dish. Mix the meatballs and tomato sauce, then spoon over the pasta. Serve with Parmesan and garnish with basil.
Cook’s note: If you omit the wine from the sauce, double the quantity of beef stock. You can also use all beef mince instead of half pork.
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