Pasta with meatballs

Pasta with meatballs recipe

47 ratings

For the ultimate comforting food hug, you can’t beat a bowl full of pasta with meatballs and cheese. And this classic recipe only takes twenty minutes to prepare, so you can make a batch to fuel the whole family any day of the week. See method

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 887 calories / serving

Ingredients

  • 6 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 680g bottle tomato passata
  • 50ml (2fl oz) dry white wine (optional)

For the meatballs

  • 500g (1lb) lean minced beef
  • 50g Parmesan, grated
  • 2-3 garlic cloves, finely chopped
  • 1 egg yolk
  • 30g (1oz) handful fresh white breadcrumbs
  • 1 tbsp finely chopped parsley plus extra to serve
  • 2 tbsp olive oil
  • 400g (13oz) fresh tagliatelle
  • grated Parmesan cheese, to serve

Each serving contains

  • Energy

    3715kj
    887kcal
    44%
  • Fat

    46g 66%
  • Saturates

    14g 69%
  • Sugars

    14g 15%
  • Salt

    1.8g 31%

of the reference intake
Carbohydrate 75.8g Protein 44.8g Fibre 5.6g

Method

  1. First make the sauce, heat the olive oil in a medium saucepan over medium-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, if using, and set aside. Simmer the sauce for 12-15 minutes until it has thickened.
  2. Next, make the meatballs. In a large bowl, mix the minced beef, Parmesan, garlic, egg yolk, breadcrumbs, parsley together, season then mould into 12 meatballs (roughly 50g each).
  3. Heat the olive oil in a frying pan over medium-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 the pan. Cover and simmer, over medium heat, for a further 15 minutes, until the sauce has thickened and the meatballs are cooked through.
  4. While the meatballs cook, bring a large pan of salted water to the boil and cook the tagilatele for 2-3 minutes until al dente. Drain and serve with the tomato meatballs, sprinkled with parsley and extra Parmesan.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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