First make the sauce, heat the olive oil in a medium saucepan over medium-to-low heat, add the onion and garlic, and fry for a few minutes until softened but not coloured. Stir in the passata and white wine (optional), and set aside.
Mixed the minced beef, Parmesan cheese, garlic, egg yolk, breadcrumbs, parsley and seasoning together, and form into 8 meatballs.
Heat the olive oil in a frying pan over medium-to-low heat, add the meatballs and cook, shaking the pan occasional, for 4-5 minutes or until browned all over. Heat the sauce and stir the meatballs into it. Cover and simmer for 30-45 minutes, until the sauce has thickened.
While the meatballs cook, bring a large pan of water to the boil, add a good handful of salt followed by the tagliatelle. Bring back to a good rolling boil, stirring from time to time, and cook until just tender, using the packet instructions as a guide. Drain well.
Serve the tagliatelle with the meatballs and sauce, sprinkled with the rocket leaves and Parmesan cheese.
*Inspired by Veronica M. featured in the Realfood Cookbook
Freezing and defrosting instructions
Freeze meatballs and sauce only. Defrost at room temperature for an hour and cook in a saucepan covered for about 20 minutes under a gently heat. Cook the tagliatelle fresh.
See more great recipes in our Back to School Meal Plan.
I have cooked this
7