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Mozzarella beef meatballs

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:
  • Energy: 3652kj (872Kcal)
  • Protein: 45g
  • Carbohydrate: 83g
  • Fat: 30g
  • Contains: Gluten, Egg, Milk, Tree Nuts, Sulphites
Serving Amount:
Serves 2 people
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.

Ingredients In your box:
  • 1 pack of premium beef mince
  • 1 pack of tagliatelle
  • 1 pot of basil pesto and pinenuts
  • 1 pack of Italian parsley
  • 2 courgettes
  • 1 pot of red wine tomato ragu
  • 1 pack of rocket
  • 1 pot of grated mozzarella

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