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Traditional Tuscan meatballs and pasta

Enjoy the northern twist on this Italian classic.
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This easy, quick but delicious pasta is a northern twist on an Italian classic.

Ingredients

Method

1.

Heat ½ the oil in a large frying pan over a medium heat. Add onion and pine nuts and cook until onion just softens. Stir in garlic, parsley, rosemary and fennel and cook for 2 minutes. Remove from heat and set aside for 10 minutes to cool.

2.

Put onion mixture, breadcrumbs, ricotta, parmesan, zest, egg and pork in a large bowl. Season well with salt and pepper. Stir until pork becomes sticky.

3.

Form 2 Tbsp of the mixture into a ball to make 1 meatball. Flatten slightly. Repeat with remaining mixture to make about 24 meatballs. Heat remaining oil in same pan over a medium heat. Add balls and cook until lightly browned. Add tomato, sugar and vinegar, then season. Cook for a further 10 minutes.

4.

Meanwhile, cook pasta following pack instructions. Drain well and stir into sauce. Serve with extra shaved parmesan and extra parsley.

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