Italian meatballs with tagliatelle

Italian meatballs with tagliatelle

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  • For the tomato sauce:
  • 3 T olive oil
  • 2 T butter
  • 200 g leeks, washed and roughly chopped
  • 2 onions, roughly chopped
  • salt, to taste
  • 4 cloves garlic, finely chopped
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 1 cup white wine (optional)
  • 1 cup beef stock
  • ¼ cup balsamic vinegar
  • 1 x 800 g Woolworths Italian whole peeled tomatoes can, blended
  • 3 T tomato paste
  • freshly ground black pepper, to taste
  • For the meatballs:
  • 3 slices white bread, crusts removed
  • 1 cup milk
  • 500 g Woolworths lean beef mince
  • 500 g pork mince
  • 1 red onion, grated
  • 4 T Italian parsley roughly chopped
  • 50 g Parmesan finely grated
  • sea salt and freshly ground black pepper, to taste
  • 4 T olive oil
  • 1 x 500 g Woolworths tagliatelle pasta packet, cooked al dente, for serving
  • Parmesan, for serving
  • basil, to garnish

Cooking Instructions

To make the tomato sauce, heat the olive oil and butter in a pan over a medium heat. Add the leeks and onions and cook until soft, seasoning with salt.

Add the garlic, rosemary and thyme and cook for 3 minutes, then pour in the wine. Reduce the wine by half, then add the beef stock, balsamic vinegar, tomatoes and tomato paste. Season with pepper.

Cook, covered, over a low heat for 45 minutes.

To make the meatballs, preheat the oven to 180°C. Soak the bread in the milk. Squeeze out any excess milk and place in a large bowl. Add the mince, onion, parsley and Parmesan and season to taste.

Mix together using your hands. Roll into 20 small balls or 15 slightly larger ones. 6 Heat the olive oil in a pan over a medium heat. Brown the meatballs in batches, taking care not to overcrowd the pan.

Arrange the meatballs on a baking tray and finish in the oven for about 10 minutes.

Place the pasta in a serving dish. Mix the meatballs and tomato sauce, then spoon over the pasta. Serve with Parmesan and garnish with basil.

Cook’s note: If you omit the wine from the sauce, double the quantity of beef stock. You can also use all beef mince instead of half pork.


Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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