Tagliatelle and Meatballs

I enjoy cooking. I learnt a lot from my parents as a child. The evening meal was always a family focal point and I spent hours over the years in the kitchen watching, helping and eventually, cooking by myself.

I have also studied languages and have studied abroad, albeit only in Europe. I have lived and worked in France and Italy so have picked up on a few things.

I particularly like Mediterranean cuisine – lots of tomatoes, peppers, olives etc. A dish like Paella is ideal.

I have also long had an affinity with Italy and for years as a kid, lasagna was my favourite dish. I used to do some mean desserts as well, such as Tiramisù (until I checked the nutritional values).

An Italian dish that is always a hit is meatballs. It can be served with anything you like really but spaghetti works well and I prefer tagliatelle.

“Tagliatelle and meatballs” is the dish I am going to describe here. This dish is a guide, not an exact recipe. It is more the style, influence and flavour that I wish to convey.

Ingredients: (you choose the quantities) Mince (beef), onion, garlic, black pepper, herbs (basil and oregano), passata, tomato purée, red wine, mushrooms.

To make the meatballs:

Finely dice some of the onion (not too much), garlic, black pepper and herbs. Ensure the mince is chilled. Combine everything by hand. When done, separate into equal pieces. (Keep the meatballs fairly small).

Oil you hands (olive oil). Squeeze, roll and shape the pieces of mince mixture individually to form meatballs. The coldness of the mince will ensure the mixture holds together (no need for egg, breadcrumbs etc) and the oil on your hands will prevent the meat from sticking.

When all the meatballs are made, fry them in a pan and set aside.

For the sauce:

Use a good sized casserole dish and introduce the ingredients as you would for any normal tomato-based sauce – ie. onions, garlic, seasoning, tomatoes...

Then add the wine. Make sure to use plenty of tomato and initially, the consistency will be thin.

Leave to simmer extremely gently for as long as possible. The richness of the sauce will depend upon this. Even add water, to ensure it simmers for long enough before reaching the ideal consistency.

The sauce can be left and re-heated or used when ready.

At around 10–20 minutes before serving, add the meatballs and heat everything through. Correct the thickness with tomato purée as you wish.

Serve with tagliatelle and freshly grated parmesan (ideally, Parmigiano Reggiano).

You can vary this dish in all sorts of ways, depending on taste-buds, whims and budgets. Peppers and a bit of heat work well. Balsamic vinegar can replace wine and you can try different meats.

NB – Do not forget the oil on your hands and do not use egg, breadcrumb or flour.

Buon Appetito!

☺ Keep Smiling ☺