Mozzarella beef meatballs

Name: Mozzarella beef meatballs
Cook time: 20 min
Yield: 1
Cuisine: Bari, Italy

in a rich red wine ragu with a basil & pinenut pesto and tagliatelle

Ready in around 20 mins

RECIPE FACT:

Bari is a port city on the Adriatic Sea, and the capital of southern Italy’s Puglia region.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cook:

Bring a pot of salted water to the boil
1. TO COOK THE MEATBALLS AND NAPOLITANA SAUCE:

Place the premium beef mince in a bowl with the grated mozzarella and season with salt and pepper then mix with a wooden spoon to combine. Dampen your hands with cold water to help stop the mince from sticking. Form meatballs using the mixture that are a little smaller than a golf ball. Heat 1 tbsp of cooking oil in a pan over a medium-high heat and once the pan is hot add the meatballs. Brown for 3-4 mins turning until brown all over. Stir in the red wine tomato ragu and once the sauce is simmering reduce the heat and simmer for 3-4 mins.
2. TO PREPARE THE COURGETTE:

Finely chop the Italian parsley and set aside. Trim the ends off the courgette and discard. Using a peeler pull it lengthways along the courgette to create ribbons.
3. TO COOK THE TAGLIATELLE AND COURGETTE:

Add the tagliatelle to the pot of boiling water, separating the pasta as you add it, so it does not stick together and cook for 3 mins. Add the courgette and cook for a further 30 secs then drain reserving 2 tbsps of cooking water. Tip the tagliatelle and courgette back into the pot and mix through cooking water with 1-2 tbsps of olive oil, chopped parsley and season well with salt and pepper.
TO SERVE:

Twist tagliatelle and courgette into pasta bowls. Top with mozzarella meatballs and red wine ragu sauce. Spoon over some basil and pinenut pesto finishing with a sprinkle of rocket.