Italian meatballs with tagliatelle

June 2, 2009

Italian meatballs with tagliatelle Photo: Michel OSullivan

A classic dish that the whole family will love.

Ingredients
2 cloves garlic, finely chopped
4 tbsp chopped parsley
4 tbsp chopped marjoram
1/2 cup fresh breadcrumbs
50g ricotta
150g grated parmesan
1 egg
300g veal mince
Salt and pepper
100mL extra virgin olive oil
1 onion, finely chopped
100mL white wine
800g tomatoes, peeled, de-seeded and chopped
400g tagliatelle
Shaved parmesan, extra

Method

Combine 1 clove garlic, herbs, breadcrumbs, ricotta, parmesan, egg, mince, salt and pepper in a bowl.
Mix well and rest in the fridge for 30 minutes.
Form tablespoons of mixture into small balls.
Heat olive oil in a large pan and saute onion and remaining garlic for 5 minutes.
Add wine and cook until liquid is almost evaporated.
Add tomatoes and simmer for 10 minutes.
Add meatballs and cook, covered, over very low heat for about 1 hour, stirring occasionally.
Cook pasta in plenty of salted boiling water until al dente.
Drain and divide evenly between four warm bowls.
Top with meatballs, sauce and extra parmesan.