Italian meatballs with tagliatelle

Name: Italian meatballs with tagliatelle
Cook time: 30 min
Cuisine: Italian
Ingredients: 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; 

Nino Zoccali

October 18, 2011

Italian meatballs with tagliatelleMichel OSullivan

Time:< 30 mins

A classic dish that the whole family will love.

Ingredients

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.

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