300g of 5% beef mince
150g of Tagliatelle
Tin of plum tomatoes
100g of passata
1 medium egg
5g of plain flour
Worcestershire sauce (few splashes)
200ml beef stock
40ml red wine
1 garlic clove
100g button mushrooms
Tbsp tomato purée
Season to taste
Start by prepping the shallot and garlic by chopping finely, then wash and dice the mushrooms.
Next mix beef with the egg, flour, worcestershire sauce, salt and pepper. Once this is all mixed together, roll into small meatballs.
Place the meatballs onto a baking tray (you can spray the tray with 1cal to stop them sticking). Place in a pre heated fan oven at 180 degrees for about 15 minutes, turning half way.
Straight away you can soften onion, garlic and mushrooms in a frying pan with hot oil. Once softened, add in plum tomatoes, passata, and tomato puree gradually, stirring as you go. Season to taste (salt, pepper, pinch of chili powder and italian seasoning).
Add the red wine and beef stock gradually whilst stirring.
Once the meatballs are cooked, add to the sauce and allow to simmer. Taste, and add more seasoning if needed.
Whilst the sauce is simmering, cook your tagliatelle according to the instructions on the packet.
Once the pasta is ready, drain, rinse and plate up, topping with your yummy meatballs and sauce.
Calories - 617
Protein - 51
Carbs - 61
Fat - 15