Italian Meatballs with Tagliatelle

Italian meatballs with tagliatelle


A classic dish that the whole family will love.

• 2 cloves garlic, finely chopped
• 4 tbsp chopped parsley
• 4 tbsp chopped marjoram
• ¾ 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, deseeded 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.

Serves 4.