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Recipe by olive magazine

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1. Video tutorial: Making pasta

1. To make the sauce heat 2 tbsp olive oil in a non-stick pan. Add the garlic and sizzle gently for a couple of minutes. Tip in the tomatoes and cloves, then simmer for 15 minutes until the sauce has thickened a little, squashing down the tomatoes as you cook.
2. Meanwhile, to make the meatballs, put the rest of the ingredients in a bowl, season and mix well with your hands. Form into walnut- sized balls (you'll get about 20).
3. Heat a non-stick frying pan with 1 tbsp olive oil. Brown the meatballs all over - do this in batches to avoid overcrowding the pan.
4. Scoop the cloves out of the tomato sauce, then add the meatballs and olives. Simmer for another 20 minutes. Stir in the basil to finish. Serve with buttered tagliatelle.

Per serving

641 kcalories, protein 45.5g, carbohydrate 65.9g, fat 24 g, saturated fat 8.5g, fibre 4.2g, salt 1.24 g

Latest comments and suggestions

• cmf-foodfile

  04 March 2009

  cmf-foodfile commented on this recipe

  I really like the sound of this. I reckon I could make the meatballs and freeze them. And I could make the sauce and freeze it. In fact, I like the sound of the sauce so much that I'll give it a try, then hopefully be able to make it in a larger quantity and freeze it in portions.

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• Liezel

  15 March 2009

  Liezel rated and commented on this recipe

  

  This is a great recipe, try it! I seved it with penne and my husband loved it. I thought it would be a bit of effort, since it requires making the meatballs so I made it on a Saturday. I will make this again, and definitely for friends

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• JWeller

  07 June 2009

  JWeller rated and commented on this recipe

  

  This is a really good recipe. I use beef mince as pork mince can be difficult to find where I live (Dubai) but it still turns out well. I also fry the meatballs in the frying pan first then make the tomato sauce using the same pan so all the 'bits' leftover get combined into the sauce.

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• Lindsey

  16 June 2009

  Lindsey commented on this recipe

  Everyone in the house liked this recipe, my very fussy son wasn't keen on the olives in the tomato sauce and everyone felt that the sauce was a little runny, so perhaps it needs longer to simmer. But would definitely make this one again.

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• Eliazbeth

  02 August 2009

  Eliazbeth rated and commented on this recipe

  

  I used frozen meatballs, and served with chickpea flatbreads. It was really really tasty and I'll definitely make it again!

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• PanClanger

  03 August 2009

  PanClanger rated and commented on this recipe

  

  the meatballs were lovely! I used Peccorino cheese instead of Parmesan, as that's all I had, but they were scrumptious. I can't help but think, though, that another dimension is needed for the tomato sauce. I think next time I make it (and there WILL be a next time) I will try a roast tomato sauce, made with fresh ripe tomatoes and more seasoning than specified here. The sauce seems to need more depth of flavour and a little sweetness. Cloves, however, do work well. I think a little nutmeg wouldn't go amiss either. My advice is - give this recipe a go, but be prepared to adapt and improve.

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• Beth

  15 October 2009

  Beth rated this recipe

  

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• Beth

  15 October 2009

  Beth rated this recipe

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Ingredients

• 500g lean pork mince
• 1 red onion , grated or very finely chopped
• a pinch dried chilli flakes
• ½ tsp fennel seeds , crushed in a pestle and mortar
• parmesan , grated to make 4 tbsp

TOMATO AND OLIVE SAUCE

• olive oil
• 3 garlic cloves , sliced
• 2 x 400g tins plum tomatoes
• 4 cloves
• 12 green olives , pitted and quartered
• a small bunch basil , shredded
• 300g tagliatelle
• a knob butter

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 500g lean pork mince
• 1 red onion , grated or very finely chopped
• a pinch dried chilli flakes
• ½ tsp fennel seeds , crushed in a pestle and mortar
• parmesan , grated to make 4 tbsp

TOMATO AND OLIVE SAUCE

• olive oil
• 3 garlic cloves , sliced
• 2 x 400g tins plum tomatoes
• 4 cloves
• 12 green olives , pitted and quartered
• a small bunch basil , shredded
• 300g tagliatelle
• a knob butter

Per serving

641 kcalories, protein 45.5g, carbohydrate 65.9g, fat 24 g, saturated fat 8.5g, fibre 4.2g, salt 1.24 g

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