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Ingredients
Meatballs
500g pork and beef mince
1/2 onion, finely diced
1 clove garlic, minced
1 tablespoon finely chopped oregano leaves
1/4 teaspoon salt
Pinch black ground pepper
Tomato sauce and fettuccine
1 tablespoon olive oil
1/2 onion, finely diced
2 cloves garlic, minced
1 carrot, grated
1 can chopped tomatoes
1 can diced tomatoes
1/4 cup roughly torn basil leaves
2 tablespoons finely chopped oregano leaves
400g fettuccine
Salad
2-3 handfuls baby spinach leaves
1 truss tomato, roughly chopped
1 tablespoon shaved parmesan cheese
Dressing of your choice
To serve, 1/4 cup shaved parmesan cheese
2 tablespoons torn basil leaves
Method
Combine all meatball ingredients in a medium-size bowl and mix well. Use clean, damp hands to roll mixture into small balls (about 2 teaspoons per ball). Set aside.
Heat oil in a large fry-pan on medium heat. Sauté onion and garlic for 2-3 minutes, until soft. Add carrot and cook until softened, 2-3 minutes. Stir through tomatoes, basil and oregano and bring to a simmer (use the back of a wooden spoon to break up tomatoes). Add meatballs to the sauce, reduce heat to low, cover and cook for 10 minutes or until meatballs are cooked through. Turn meatballs once during cooking.Season with salt and pepper.
While the meatballs and sauce are cooking, bring a large pot of salted water to the boil. Cook fettuccine in boiling water for 8 minutes or until‘al dente’ (just tender). Drain.
Toss salad ingredients together in a large bowl.
To serve, spoon fettuccine into bowls, top with a few meatballs and tomato sauce. Sprinkle with cheese and basil leaves. Serve salad on the side.
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