Pasta with meatballs recipe

43 ratings Rate
  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 887 calories / serving
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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. 

  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.

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


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