Italian Inspired Meatball Tagliatelle
with Roasted Tomatoes and Parmigiano Reggiano
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80 grams
Beef Meatballs
(May contain Sulphites)
190 grams
Premium Tomato Mix
75 grams
Creme Fraiche
(Contains Milk)
1 carton(s)
Finely Chopped Tomatoes with Basil
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
200 grams
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
40 grams
Parmigiano Reggiano
(Contains Milk)
40 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
250 milliliter(s)
Water
Nutritional information
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pop the meatballs and tomatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then bake on the top shelf, 18-20 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- When the meatballs have 10 mins remaining, pop a saucepan on medium-high heat. Add the creme fraiche, chopped tomatoes, red wine jus, sugar and water (see pantry for both).
- Bring to the boil, then add the tagliatelle and simmer, 4-5 mins.
- Stir in the meatballs, tomatoes and half the cheese. Add a splash of water if it's a little thick.
- Taste, season with salt and pepper if needed.
- Share the meatball tagliatelle between your bowls.
- Sprinkle over the remaining cheese.
- Serve the rocket alongside with a drizzle of oil and pinch of salt and pepper.
- Enjoy!
