MEATBALLS WITH TOMATO-PESTO TAGLIATELLE
Meatballs with tomato pesto tagliatelle is a delicious and filling pasta dish. The meatballs are super tasty with garlic and basil, while the pasta has a flavoursome tomato pesto sauce. A little taste of Italy - fantastico!
Provided by lady_heather
Categories Nuts
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 200°C/ fan180°C/gas 6. Line a large baking tray with baking paper.
- 2. Put the pine nuts into a dry, non-stick pan and toast over a high heat for 1-2 minutes, tossing continuously, until golden brown. Spill onto a chopping board and leave to cool slightly. Chop roughly and set aside.
- 3. Put the mince in a large bowl and season well. Add the pine nuts, garlic, shallots and basil. Use your hands to squeeze the mixture together, then roll into about 24 walnut-sized balls. Place on the lined tray and bake for 15 minutes, until cooked through.
- 4. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to packet instructions. Drain, reserving some of the liquid. Return the pasta to the pan and stir in the pesto and a little of the reserved liquid. Season, toss the meatballs into the pasta and serve.
Nutrition Facts : Calories 891.1, Fat 39.1, SaturatedFat 11.7, Cholesterol 193.8, Sodium 111.7, Carbohydrate 92.9, Fiber 4.6, Sugar 2.8, Protein 41.2
TAGLIATELLE WITH MEATBALLS
There is an appetizing contrast of textures and flavors in this satisfying family dish! My son has an Italian girlfriend, and this is what I will impress her with!
Provided by Sharon123
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- To make the sauce, heat the oil in a pan.
- Add the onions and celery and cook until translucent.
- Add the garlic and cook for 1 minute.
- Stir in all the tomatoes with the tomato paste, sugar, and wine, and season to taste with salt and pepper.
- Bring to a boil and simmer for 10 minutes.
- Meanwhile, break up the meat in a bowl with a wooden spoon, until it becomes a sticky paste.
- Stir in the bread crumbs, garlic, herbs, and spices.
- Stir in the cheese and enough milk to make a firm paste.
- Flour your hands, take large spoonfuls of the mixture, and shape into 12 balls.
- Heat the oil in a skillet and cook the meatballs for 5-6 minutes, until browned.
- Pour the tomato sauce over the meatballs.
- Lower the heat, cover the pan, and simmer for 30 minutes, turning once or twice.
- Add a little extra water if the sauce is beginning to become dry.
- Bring a large pan of lightly salted water to a boil.
- Add the pasta, bring back to a boil, and cook for 8-10 minutes, until tender but still firm to the bite.
- Drain the pasta, then turn into a warmed serving dish, dot with the butter, and toss with 2 forks.
- Spoon the meatballs and sauce over the pasta and serve immediately.
- Enjoy!
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