Mozzarella beef meatballs

Name: Mozzarella beef meatballs
Cook time: 25 min
Yield: 4
Cuisine: Bari, Italy

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

Ready in around 25 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 4 people

Cooking Instructions:

BEFORE COOKING:

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

Place the premium beef mince in a bowl with the grated mozzarella, 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 then form meatballs a little smaller than a golf ball. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the meatballs and cook for 3-4 mins turning until brown all over. Pour in the red wine tomato ragu, once the sauce is simmering reduce the heat and simmer for 3-4 mins.
2. TO PREPARE THE COURGETTE:

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

Separate the fresh tagliatelle strands, then add to the pot of boiling water and cook for 3 mins. Add the courgette ribbons and cook for a further 30 secs then drain reserving 2 tbsps of cooking water. Tip the tagliatelle and courgette ribbons back into the pot and mix through the cooking water with a drizzle of olive oil, chopped parsley and season well with salt and pepper.
TO SERVE:

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