MEATBALL TAGLIATELE
Serves 1 Person
Tagliatelle: 500g Tagliatelle, cooked in 1.4 pints water, 2.25 tablespoons salt, 2 tablespoons black pepper, 2.5 tablespoons olive oil
Meatballs: 400g Minced Beef, 3 eggs, 18.75 tablespoons breadcrumbs, 2.25 tablespoons olive oil for the mixture, 4 tablespoons tomato puree, 4 tablespoons garlic powder, 3.5 tablespoons onion powder, 4.5 tablespoons marjoram, 4 tablespoons parsley, 3.5 tablespoons chilli powder, 2.5 tablespoons thyme, 2 tablespoons salt, 2 tablespoons black pepper, 1.5 teaspoons sage
Sauce: 4 Tablespoons Oil for frying, 1/2 Red pepper, 1.5 onions, 6 cloves garlic, 2.75 tablespoons tomato puree, 400g chopped tomatoes, 1 stock cube + 1.2 pints water, 2.25 tablespoons salt, 3 tablespoons black pepper, 3 teaspoons sugar, 4 tablespoons parsley, 2.25 tablespoons thyme, 2 teaspoons chilli powder, 3.75 tablespoons paprika, 9 tablespoons basil, 2.25 tablespoons oregano, 2.25 tablespoons lemon juice, 1 bayleaf
Serve With dressed (340ml oil, 3 tablespoons parsley, 3.5 tablespoons thyme, 6 tablespoons oregano, 5.5 tablespoons lemon juice, 2.75 tablespoons black pepper, 3 teaspoons chives) salad (270g lambs' lettuce, 140g rocket leaves, 6 cherry tomatoes, 3/4 red onion, 2 tablespoons sweetcorn, 4 slices cucumber, 3 black olives. And 3 slices Garlic Ciabatta.
120g Grated Hard Cheese For Topping
Method: Mix the meatball ingredients together. Use fingers to integrate the ingredients in to the mixture. Massage the seasoning in to the mixture. Stir well. Fry in the oil for 11 minutes on a high heat, stirring thoroughly twice. Fry onion & red pepper in the oil for 6 minutes on a high heat, stir thoroughly four times during this process. Add the garlic & tomato puree and tease with the spoon, fry for 70 seconds. Add the chopped tomatoes and remaining ingredients for the sauce - including the meatballs, stir well and simmer on a medium-high heat for 10 minutes. Stir thoroughly and simmer on a medium-low heat for a further 12 minutes. Stir thoroughly and simmer for a further 3 minutes.
Meanwhile, boil the tagliatelle (fresh) in the water on a high heat for 20 minutes, stirring thoroughly 3 times at evenly dispersed times. Drain.
Chop the ingredients for the salad, making the salad leaves approximately 3.1 inches wide and slicing the cherry tomatoes in half and the olives too. Slice the onion finely. Mix the ingredients for the dressing in a bowl, stirring thoroughly.
Heat the garlic bread in the oven at 170degrees for 11 minutes, turning over half way through.
Mix the sauce and pasta together. Top with the hard cheese towards the centre. To the side, add the salad and garlic bread.
This recipe serves one person. You can multiply the ingredients depending on how many others will be dining. I am a vegetarian, so would use good quality vegetarian mince instead of beef, but this recipe will work great with beef mince.