Ingredients

Method

For the meatballs:
• 1 free-range egg, beaten
• 2 garlic cloves, crushed
• 1 t dried oregano
• 1 t salt
• freshly ground black pepper, to taste
• 75 g soft breadcrumbs
• 500 g free-range lamb mince
• olive oil, for frying
For the sauce:
• 1 small onion, finely chopped
• 1 short celery stick, finely chopped
• olive oil, for frying
• 1 garlic cloves, crushed
• ½ cup dry red wine
• 340 ml x 1 jar, Woolworths passata rustica with basil
• ½ cup lamb or chicken stock
• 1 t dried oregano
• 2 T italian parsley, chopped
• ses salt and freshly ground pepper, to taste
• baby spinach leaves, a handful
• 250 g tagliatelle, cooked al dante
• 25 g pecorino, shaved

Method

Ingredients

1. To make the meatballs, mix the egg with the garlic, oregano, salt and pepper, then mix in the breadcrumbs. Add the mince and mix lightly but thoroughly.

2. Shape into about 30 small balls. Fry in the oil for a few minutes until browned all over. Set aside while making the sauce.

3. To make the sauce, very gently soften the onion and celery in about 3 T olive oil. Stir in the garlic. Pour in the wine and allow to reduce to a few spoonfuls.

4. Stir in the passata and heat through, then add the stock and herbs. Reduce the heat and simmer gently, covered, for 15–20 minutes. Season to taste. Add a pinch of brown sugar to balance the acidity if necessary.

5. Reheat the browned meatballs in the sauce, covered, for about 10 minutes until hot and cooked through. Add the spinach leaves and moisten with a little olive oil. Loosen the pasta with a little pasta water and spoon the sauce over the pasta and top with pecorino.

Find more pasta recipes here. 

Photographs: Toby Murphy 
Production: Brita Du Plesis
Food assistant: Kate Ferreira