Fettuccine with meatballs
The Australian Women’s Weekly 100 Pasta favourites
Fettuccine with meatballs
Serving size: Serves 4
Cooking time: More than 1 hour
Course: Lunch,
MainFavourite flavours: Beef,
Pasta
Fettuccine with meatballs
INGREDIENTS
500g lean beef mince
1 cup (70g) stale breadcrumbs
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
1 egg
1 teaspoon worcestershire sauce
2 teaspoons olive oil
500g fettuccine pasta
rosemary paprika sauce
810g canned crushed tomatoes
2 cup (500ml) water
1/3 cup (40ml) dry red wine
2 medium brown onions (300g), chopped finely
1 teaspoon worcestershire sauce
2 teaspoons sweet paprika
6 sprigs fresh rosemary
METHOD
Make rosemary paprika sauce.
Combine beef, breadcrumbs, parsley, chives, egg and sauce in large bowl; shape into small meatballs.
Heat oil in medium saucepan; cook meatballs, in batches, until browned all over and cooked through. Drain on absorbent paper.
Meanwhile, cook pasta in large saucepan of boiling water until tender; drain.
Add meatballs to sauce; mix well. Stir until heated through. Serve pasta with meatballs and sauce.
Rosemary paprika sauce
Combine ingredients in
large saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until thickened slightly.
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