TAGLIATELLE WITH MEATBALLS

Meat balls in a tomato sauce served on pasta nests.

 

Serves 2

  • 250g (8 oz) minced beef
  • 60g (2 oz) fresh white breadcrumbs
  • 1 tablespoon freshly grated Parmesan
  • 1 egg, beaten
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, chopped (or use a garlic press)
  • 400g (14 oz) can chopped tomatoes
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried
  • 250g (8 oz) tagliatelle

Method

  1. Place the minced beef, breadcrumbs, Parmesan, egg, parsley and a little seasoning in a bowl and mix together. Shape into about 12 small balls.
  2. Heat the olive oil in a large saucepan and cook the onion, garlic and meatballs for 5 minutes until the meatballs are browned all over. Add the tomatoes and basil and season to taste. Simmer, covered for about 20 minutes.
  3. Meanwhile, cook the tagliatelle in plenty of boiling, salted water until tender. Drain well and divide into 2 large bowls, making a well in the centre of each. Spoon the meatballs and tomato sauce into the pasta nests and serve sprinkled with a little extra Parmesan.