Name: Fettuccine with meatballs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 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

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.

Photographer: Dean Wilmot/Stylist: Louise Bickle — Fettuccine with meatballs

Serves 4

Prep

10M

Cook

40M

Total

50M

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook