52 weeks of little helps
- Heat 1 tablespoon of oil in a large frying pan over a medium heat. Fry 1 finely chopped onion for 5–7 minutes until softened. Add 2 crushed garlic cloves and 2 teaspoons of dried herbs and fry for a further 2 minutes. Transfer half to a bowl to cool completely.
- Add 400g of tinned tomatoes to the pan with a tin of water, breaking up the tomatoes with a wooden spoon. Add 6 halved olives, 2 teaspoons of red wine vinegar and season. Simmer over a low-medium heat for 15 minutes until thickened.
- Heat more oil in a frying pan and fry the meatballs over a medium-high heat for 10 minutes, turning often, until golden. Meanwhile, cook 300g of tagliatelle pasta to pack instructions. Drain, reserving a mug of pasta cooking water.
- Add the meatballs to the tomato sauce and cook for 6 minutes over a low heat or until cooked through.
- Stir 10g of dill through the tomato sauce, then stir in the tagliatelle until the pasta is coated in the sauce, adding splashes of cooking water to loosen. Serve topped with 200g of cheese and 10g of dill.
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Mouthwatering meatballs
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