Ultimate Tagliatelle and Meatballs
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Ultimate Tagliatelle and Meatballs

Ultimate Tagliatelle and Meatballs

Parmigiano Reggiano and Rocket

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

3 unit(s)

Garlic Clove

10 grams


(Contains Cereals containing gluten)

1 sachet(s)

Mixed Herbs

240 grams

British Beef Mince

200 grams

Fresh Tagliatelle

(Contains Cereals containing gluten, Egg May contain Mustard, Soya)

1 carton(s)

Tomato Passata

22 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

40 grams

Parmigiano Reggiano

(Contains Milk)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

½ tsp


2 tbsp

Water for the Breadcrumbs

1 tsp


200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2662 kJ
Energy (kcal)636 kcal
Fat28 g
of which saturates12.9 g
Carbohydrate53.4 g
of which sugars11.7 g
Protein43.9 g
Salt3.69 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Bowl
Garlic Press
Baking Tray
Large Saucepan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the breadcrumbs, mixed herbs, salt and water for the breacrumbs (see pantry for both amounts) and half the garlic.


Add the beef mince to the breadcrumbs. Season with pepper and mix together with your hands.

Roll into even-sized balls, 5 per person, and pop them onto a large baking tray.

Bake the meatballs on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. They're cooked when no longer pink in the middle.

Once cooked, remove from the oven.


Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the tagliatelle.

When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


Heat a drizzle of oil in a large frying pan on medium-high heat.

Add the remaining garlic and stir-fry for 30 secs.

Stir in the passata, red wine jus paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.


When everything's ready, add the meatballs and cooked tagliatelle to the sauce. Toss to coat, then simmer until piping hot, 1-2 mins. Add splash of water if it's a little dry.

Stir through half the Parmigiano Reggiano until melted, then remove from the heat.


Share your ultimate tagliatelle and meatballs between your bowls. 

Sprinkle over the remaining Parmigiano Reggiano.

Serve the rocket alongside and drizzle over the balsamic glaze.