* 3 tbs extra virgin olive oil * 800 g (28 oz) canned tomatoes * 4-5 garlic cloves, finely chopped * 1 tbs oregano * 1 ts chili flakes, optional * salt to taste
For the meatballs
* 400 g (1 pound) ground beef * 75 g parmesan, grated * handfull of roasted pinenuts * 6-8 garlic cloves, grated or finely chopped * handfull of fresh parsley, chopped * 1 tbs sultanas or raisins * 1,5 tbs oregano * 1 ts chili flakes, optional * 1,5 ts salt * 1 ts black pepper * 1,2 dl (half cup) breadcrumbs * 1,5 ts extra virgin olive oil * 1 egg
Method
1. For the sauce, saute the garlic in the oil at medium high heat for a minute before adding the oregano, chili flakes and salt. Saute another minute and ad the tomatoes. Ad a splash of water to the tomato cans and ad it to the sauce. Simmer for at least 30 minutes. 2. In a bowl combine all the ingredients for the meatballs and mix to combine. You dont want to overmix them, since that will give your meatballs a tough texture. Just mix until combine. About a minute or so. Cover the meatmixture and put in the fridge at least 15 minutes or until you want to cook them. 3. With your hands roll out all your meatballs. Heat up a pan with a few tbs olive oil on medium high heat and fry your meatballs until they are brown. They can still be raw inside, we will finish them in the sauce. 4. Ad the meatballs to the sauce and let cook on a gentle simmer for about 15 minutes. 5. Boil the tagliatelle in a big pot of salted water for 2 minutes less than package instructions. ( 1 tbs salt for 2-3 litres of water) 6. Store half a cup of the pasta water before draining the pasta. 7. Ad the pasta and a about a third of your tomato sauce to a pan and mix over medium high heat for a minute or two. Ad a splash of pasta water, more if it gets to dry. Taste for seasoning. 8. Serve the pasta and meatballs with more parmesan cheese and sprinkle some fresh parsley over.
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[https://youtu.be/hRrCNiQcy-8](https://youtu.be/hRrCNiQcy-8)
Recipe
Ingredients
* 200 g tagliatelle
For the sauce
* 3 tbs extra virgin olive oil
* 800 g (28 oz) canned tomatoes
* 4-5 garlic cloves, finely chopped
* 1 tbs oregano
* 1 ts chili flakes, optional
* salt to taste
For the meatballs
* 400 g (1 pound) ground beef
* 75 g parmesan, grated
* handfull of roasted pinenuts
* 6-8 garlic cloves, grated or finely chopped
* handfull of fresh parsley, chopped
* 1 tbs sultanas or raisins
* 1,5 tbs oregano
* 1 ts chili flakes, optional
* 1,5 ts salt
* 1 ts black pepper
* 1,2 dl (half cup) breadcrumbs
* 1,5 ts extra virgin olive oil
* 1 egg
Method
1. For the sauce, saute the garlic in the oil at medium high heat for a minute before adding the oregano, chili flakes and salt. Saute another minute and ad the tomatoes. Ad a splash of water to the tomato cans and ad it to the sauce. Simmer for at least 30 minutes.
2. In a bowl combine all the ingredients for the meatballs and mix to combine. You dont want to overmix them, since that will give your meatballs a tough texture. Just mix until combine. About a minute or so. Cover the meatmixture and put in the fridge at least 15 minutes or until you want to cook them.
3. With your hands roll out all your meatballs. Heat up a pan with a few tbs olive oil on medium high heat and fry your meatballs until they are brown. They can still be raw inside, we will finish them in the sauce.
4. Ad the meatballs to the sauce and let cook on a gentle simmer for about 15 minutes.
5. Boil the tagliatelle in a big pot of salted water for 2 minutes less than package instructions. ( 1 tbs salt for 2-3 litres of water)
6. Store half a cup of the pasta water before draining the pasta.
7. Ad the pasta and a about a third of your tomato sauce to a pan and mix over medium high heat for a minute or two. Ad a splash of pasta water, more if it gets to dry. Taste for seasoning.
8. Serve the pasta and meatballs with more parmesan cheese and sprinkle some fresh parsley over.