Lamb tagliatelle

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“The robust sauce clings to the thick ribbons of tagliatelle. I’ve given the option of making meatballs for those days when you have the time, but buy them readymade by all means.” –

Ingredients

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

Cooking Instructions

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