Recipe for Tagliatell​e with Meatballs and Tomato Sauce by Jonathon Tan

Recipe for Tagliatell​e with Meatballs and Tomato Sauce by Jonathon Tan

serves 4:

Ingredients for the meatballs

 500gms minced beef
1 yellow onion - finely diced
5 cloves garlic - finely diced
2 teaspoons paprika
2 teaspoons dried chilli flakes

1/2 cup bread crumbs

1/4 milk

For the tomato sauce

 400 gms diced tomatoes (about 1 can)
1 can tomato puree
1 yellow onion - diced
2 sprigs of fresh rosemary
2 sprigs of fresh thyme

* 350 grams of dried tagliatelle (or your favourite pasta)
Handful of fresh basil for garnish - roughly chopped

Methods

The Meatballs

1. Heat some oil in a frying pan over a medium heat. When oil is heated, add the diced onion and fry on 1 min. Add in the garlic, paprika and chilli flakes, mix well and fry for another 3-4 minutes. Set aside.

2. In a small bowl, mix the milk and breadcrumbs.

3. In a large mixing bowl, add the mince beef and season with salt and pepper.  Add in the fried onion mix and bread crumbs. Mix well.

4. Using your hands, shape into balls, slightly larger than a golf-ball. (should yield 16-20 meatballs). Chill them in fridge. (Or freeze if not using soon).

5. To cook the meatballs, cook in a frying pan over medium heat for about 6-8 minutes. Turning them every 2 minutes or so. Get the exterior nice and browned.

Tomato Sauce
1. Heat some oil (about 2 tablespoons) in a large skillet or deep sided frying pan. When oil is heated add in the onions and fry until they turn soft and translucent. About 5 minutes. 

2. Add in the diced tomatoes and cook for about 2 minutes stirring well. Then add in the tomato puree and mix well. Bring it to a simmer then add in the rosemary and thyme. Reduce heat to low. Cover and allow to simmer for about 45 minutes.

3. Allow to cool. remove the thyme and rosemary stems and store in fridge/freezer if not using immediately. 

Assembling the dish

1. Cook pasta according to package instructions.

2. Toss pasta and cooked meatballs with the tomato sauce.

3. Dish onto plates and garnish and chopped fresh basil.