Meatballs With Tomato Pesto Tagliatelle Food

SPAGHETTI & MEATBALLS

Steps:

• First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
• Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
• Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin - the meatballs will brown better if spaced out a bit.
• Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
• Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
• Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
• Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
• Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.

ITALIAN MEATBALLS IN TOMATO-PESTO-SAUCE

Steps:

• Combine ground meat, salt, pepper and Italian herb mix in a big bowl, knead well.
• In a pot, heat tomato sauce and bring to a gentle simmer. Add pesto, stir well to dissolve and combine.
• Form meat mixture into 1 inch balls and carefully drop into simmering tomato sauce as they are made, one by one.
• As soon as all meat is used up, cover pot and let simmer for about 15 minutes, stirring well after about five minutes. If necessary, add some water.
• Serve over oven roasted vegetables, cauliflower rice or pasta as desired.

MEATBALLS WITH TOMATO-PESTO TAGLIATELLE

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.

TAGLIATELLE WITH MEATBALLS

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!

PASTA WITH MEATBALLS AND HERB SAUCE

Steps:

• Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
• Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
• Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.