Makes for 2 People
Meatballs
225g Lamb Mince
Feta Cheese (about 75g), cut into small cubes
Olive Oil
Sauce
400g Can of Chopped Tomatoes
2 Garlic Cloves
1 Small Onion, finely chopped
75g Green Olives
1 tsp Dried Basil
1 tsp Dried Oregano
125ml Red Wine
Salt and Pepper
150g Tagliatelle
Knob of Butter
1. For the meatballs take a bit of mince and round it to a ball. Depending on how big you want your meatballs. Tip: Don't do them too big or they could fall apart in the pan. Then make a dent in the balls and place the feta cheese in it. Then cover with the meat so it's in the centre. You can make 10-12 meatballs.
2. Heat the olive oil on a medium heat in the frying pan. Fry the meatballs until they are browned on all sides. Then add the garlic and onions and fry for a further 2 minutes until the onions soften.
3. Then add the red wine. Allow a few minutes for it to reduce and add the chopped tomatoes and herbs to the frying pan. Reduce the heat and allow to simmer for about 15-20 minutes. 2 minutes before the sauce is done add the olives to the pan. Season if needed.
4. Boil a pan of water and cook the tagliatelle, while the sauce is cooking. Follow the instructions on the pasta pack. Using fresh may take less time. Drain the pan and add the knob of butter.
5. Once both the pasta and sauce are done, put the pasta in a bowl and add the sauce (make sure both servings have equal meatballs otherwise there will be complaints). Serve Immediately
400g Can of Chopped Tomatoes
2 Garlic Cloves
1 Small Onion, finely chopped
75g Green Olives
1 tsp Dried Basil
1 tsp Dried Oregano
125ml Red Wine
Salt and Pepper
150g Tagliatelle
Knob of Butter
1. For the meatballs take a bit of mince and round it to a ball. Depending on how big you want your meatballs. Tip: Don't do them too big or they could fall apart in the pan. Then make a dent in the balls and place the feta cheese in it. Then cover with the meat so it's in the centre. You can make 10-12 meatballs.
2. Heat the olive oil on a medium heat in the frying pan. Fry the meatballs until they are browned on all sides. Then add the garlic and onions and fry for a further 2 minutes until the onions soften.
3. Then add the red wine. Allow a few minutes for it to reduce and add the chopped tomatoes and herbs to the frying pan. Reduce the heat and allow to simmer for about 15-20 minutes. 2 minutes before the sauce is done add the olives to the pan. Season if needed.
4. Boil a pan of water and cook the tagliatelle, while the sauce is cooking. Follow the instructions on the pasta pack. Using fresh may take less time. Drain the pan and add the knob of butter.
5. Once both the pasta and sauce are done, put the pasta in a bowl and add the sauce (make sure both servings have equal meatballs otherwise there will be complaints). Serve Immediately
