Ultimate Tagliatelle and Meatballs
with Parmigiano Reggiano and Rocket
Looking for a taste of everyday luxury? This Ultimate Tagliatelle and Meatballs is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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.
Ingredients
3 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(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
Salt
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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). TIP: If your red wine jus paste has hardened, pop in a bowl of hot water for 1 min.
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 you feel it needs it.
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.
Enjoy!
