Fettuccine with meatballs

Spaghetti and meatballs might be considered the classic of the genre, but fettuccine does the job just as well. In fact, given that there's more pasta for the sauce to stick to, some would say even better.

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print
Fettuccine with meatballs


Fettuccine with meatballs
  • 500 gram lean beef mince
  • 1 cup (70 grams) stale breadcrumbs
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 2 tablespoon finely chopped fresh chives
  • 1 egg
  • 1 teaspoon worcestershire sauce
  • 2 teaspoon olive oil
  • 500 gram fettuccine pasta
Rosemary paprika sauce
  • 810 gram canned crushed tomatoes
  • 2 cup (500 millilitres) water
  • 1/3 cup (40 millilitres) dry red wine
  • 2 medium brown onions, finely chopped
  • 1 teaspoon worcestershire sauce
  • 2 teaspoon sweet paprika
  • 6 sprigs fresh rosemary


Fettuccine with meatballs
  • 1
    To make sauce: in large saucepan, combine ingredients and bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until thickened slightly.
  • 2
    In a large bowl, combine beef, breadcrumbs, parsley, chives, egg and sauce; shape into small meatballs.
  • 3
    Heat oil in medium saucepan; cook meatballs, in batches, until browned all over and cooked through. Drain on absorbent paper.
  • 4
    Meanwhile, in large saucepan of boiling water, cook pasta until tender; drain.
  • 5
    Add meatballs to sauce; mix well. Stir until heated through. Serve pasta with meatballs and sauce.

More From Women's Weekly Food