Eskort-style Spaghetti & Meatballs

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Pappardelle pasta dressed with lemon zest and nutty Parmesan is a delicious base for this deeply satisfying dish.

Ingredients

Sauce and meatballs

350g Eskort Mini Frikkadels

60ml (¼c) olive oil for cooking

1 large onion, chopped

250ml (1c) carrots, grated

250ml (1c) celery, chopped

4 garlic cloves, chopped

30ml (2T) fresh thyme, chopped

15ml (1T) fresh oregano, chopped

410g (1 can) whole peeled tomatoes

410g (1 can) tomato purée

100g (?c) tomato paste

250ml (1c) red wine

250ml (1c) pasta water

salt and freshly ground pepper

Pasta

30ml (2T) salt

200g pappardelle pasta

45ml (3T) olive oil

60ml (¼c) Parmesan cheese, grated

zest of 1 lemon

fresh basil

extra Parmesan cheese 

 

Method

Sauce and meatballs

  • Add olive oil to a large pot over high heat and fry the onion, carrots, celery, garlic and herbs until glossy.
  • Add the rest of the ingredients, reduce the heat and simmer for 30 minutes.
  • Add the Mini Frikkadels and cook for a further 7 minutes.

Pasta

  • Heat a pot of water over high heat and add the salt.
  • As soon as the water starts to boil, add the pasta and swirl the pot to stop the pasta from sticking to each other.
  • Cook the pasta until al dente.
  • Drain the pasta and drizzle with olive oil.
  • Add the Parmesan cheese and lemon zest and stir through.
  • Serve the sauce on the lemon pasta and garnish with fresh basil and some more Parmesan.

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