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Fettuccine with meatballs

The Australian Women’s Weekly 100 Pasta favourites
Photographer: Dean Wilmot/Stylist: Louise Bickle
Fettuccine with meatballs


Serving size: Serves 4
Cooking time: More than 1 hour
Course: Lunch, Main
Favourite 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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