• Olive oil
  • Pack of 12 beef meatballs
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 200ml red wine
  • 400g tin of chopped tomatoes
  • 1 red chili, deseeded and finely chopped
  • Large handful fresh basil, finely chopped
  • 250g fresh Tagliatelle
  • Salt and ground black pepper
  • Parmesan cheese to serve


  • STEP 1
    Heat the oil in a large, deep frying pan. Fry the meatballs until cooked all the way through. Set aside, leaving the juices and remaining oil in the pan.
  • STEP 2
    Add the chopped onion to the pan and cook for 3-4 minutes or until soft. Add the garlic and cook for another minute. Pour in the red wine and cook until reduced by half.
  • STEP 3
    Stir in the chopped tomatoes, chili and fresh basil and season generously with salt and pepper. Stir the meatballs into the sauce and cook on a moderate heat for 10 minutes.
  • STEP 4
    Cook the tagliatelle according to the packet's instructions. Spoon the meatballs and sauce over the pasta and sprinkle with Parmesan cheese to serve.

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