Pasta with meatballs recipe

37 ratings Rate
  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 895 calories / serving
  • Freezable
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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.

Mix 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 occasionally, 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.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Find more ideas in our Cooking with Kids recipe collection.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 500g (1lb) minced beef
  • 50g (2oz) Parmesan cheese, grated
  • 2-3 garlic cloves, finely chopped
  • 1 egg yolk
  • handful breadcrumbs
  • 1tbsp finely chopped parsley
  • salt
  • pepper
  • 2tbsp olive oil
  • 400g (13oz) fresh tagliatelle
  • handful rocket leaves, to serve
  • grated Parmesan cheese, to serve
  • For the sauce

  • 6tbsp olive oil
  • 2tbsp finely chopped onion
  • 2 garlic cloves, crushed
  • 1 x 680g bottle tomato passata
  • 50ml (2fl oz) dry white wine (optional)
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  • Energy 3747kj 895kcal 45%
  • Fat 51g 73%
  • Saturates 15g 75%
  • Sugars 9g 10%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 68.1g Protein 44.5g Fibre 2.6g


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