Tagliatelle & Meatballs

 So we don’t really eat spaghetti, because Mummy doesn’t like it and Mummy gets to pick because she is cooking 😜

For beef burgers and meatballs I like adding pork mince because it makes the patties or meatballs nice and juicy.


For the pasta

300g gluten free spaghetti
Boiling water
Dash of salt

For the meatballs

500g Organic 10% Fat Beef Mince
500g Organic Pork Mince
1 slice of gluten free brown bread
2 tablespoons of ground Linseed
1 tablespoon of ground coriander
1 egg
Salt and black pepper

For the sauce

600g Fresh Plum tomatoes skinned
2 Organic red onions finely chopped
4 Organic cloves of garlic crushed
2 Handful fresh Basil finely chopped
Salt and pepper to taste 
Parmesan cheese to taste


Preheat oven on 200Β° fan 180Β°. Mix the meat, grate in the bread and mix in the Linseed, spices and the egg. Mix it thoroughly with your hands until it all becomes like a thick paste. Roll the mince into little 2 cm balls and put in the refrigerator. 

Next I start my sauce. Brown the onions, grate the tomatoes in, then add the garlic, basil, salt and pepper. Once the sauce tastes perfect, we can get the meatballs and in an overproof pan, brown the meatballs slightly, about 2 minutes on a side, then pour the sauce over the meatballs, cover it with a lid and pop it in the oven for 20 minutes. 

Once the meatballs is cooked, start preparing the pasta. Our pasta normally takes about 8 minutes to cook. Drain and dish up with the meatball sauce over. Finish off with Parmesan cheese and a basil leave.



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