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Fresh Tagliatelle with Meatballs in Creamy Tomato Sauce

Name: Fresh Tagliatelle with Meatballs in Creamy Tomato Sauce with Parmigiano Reggiano, basil & Romano pepper
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Fresh tagliatelle; 1 piece Romano pepper; 5 g Fresh basil; 8 piece Beef-pork meatballs with Spanish-style seasoning; 150 g Cooking cream; 200 g Passata; 20 g Parmigiano Reggiano DOP; 1 piece Onion; 2 tablespoon Olive oil; 2 teaspoon Sugar; 1 tablespoon Balsamic vinegar; ½ piece Low sodium beef stock cube; to taste Salt and pepper

with Parmigiano Reggiano, basil & Romano pepper

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Calories

941 kcal

Protein

37.7g protein

Total

10 minutes

Difficulty

Medium

Allergens:

Ei
Tarwe
Gluten
Melk (inclusief lactose)
Melk (inclusief lactose)
Mosterd
Noten
Schaaldieren
Soja
Vis
Walnoten
Weekdieren
May contain traces of allergens
Selderij
Gluten
Ei

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

125 g

Fresh tagliatelle

(Contains: Ei, Tarwe, Gluten May be present: Melk (inclusief lactose), Mosterd, Noten, Schaaldieren, Soja, Vis, Walnoten, Weekdieren)

½ piece

Romano pepper

2.5 g

Fresh basil

4 piece

Beef-pork meatballs with Spanish-style seasoning

(May be present: Selderij, Soja, Gluten, Ei, Mosterd)

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

100 g

Passata

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

½ piece

Onion

Not included in your delivery

1 tablespoon

Olive oil

1 teaspoon

Sugar

½ tablespoon

Balsamic vinegar

¼ piece

Low sodium beef stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3939 kJ

Calories941 kcal

Fat47.6 g

Saturated Fat19.6 g

Carbohydrate88.8 g

Sugar19.2 g

Dietary Fiber6.6 g

Protein37.7 g

Cholesterol8.3 mg

Salt2.2 g

Trans Fat0.3 g

Potassium255.8 mg

Calcium136 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Boil plenty of water in a pot or saucepan.
Cook the tagliatelle for 4 - 6 minutes (see Tip).
Reserve some of the pasta water, then drain and set aside.

Health Tip: if you're watching your calorie intake, serve just two thirds of the tagliatelle. You can keep the rest to use another time.

Meanwhile, cut the Romano pepper into strips and slice the onion into half rings.
Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the onion and Romano pepper for 1 minute.
Stir in the passata, sugar and balsamic vinegar, then crumble in the stock cube (see pantry for amount).
Cover with the lid and allow to simmer for 3 minutes.

Meanwhile, heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the meatballs for 2 - 3 minutes until evenly browned.
Lower the heat and cover with the lid, then fry for a further 5 - 6 minutes.
Halve the meatballs with a spatula and transfer to the sauce, then remove the pan from the heat.

Stir in the cream, the tagliatelle and 1 tbsp per person of the reserved pasta water. Season to taste with salt and pepper.
Chop the basil into ribbons.
Serve the tagliatelle on plates. Garnish with the basil and grate the Parmigiano Reggiano directly over the top.