Tuesday

TAG LI AT ELLE TAG LI AT EL LE WITH TOMATO MEATBALLS SERVES 4 PREP 20 MINS COOK 25 MINS PER SERVE 2680kj

1 tbsp olive oil, plus 1 tbsp extra 1 onion, finely chopped 2 cloves garlic, crushed 400g can diced tomatoes 1 cup chicken stock ¼ cup semi-sundried tomatoes, roughly chopped 1 tbsp tomato paste 1 tsp brown sugar 500g beef mince ½ cup fresh breadcrumbs 1 egg, lightly beaten 1 tbsp pine nuts, lightly toasted ½ tsp dried oregano 500g tagliatelle, cooked, drained chopped parsley, shaved parmesan, crusty bread, to serve

1 In large, heavy-based saucepan, heat oil on medium. Saute onion/garlic 4-5 mins until tender. Transfer half onion mixture to a bowl.

2 Add tomatoes, stock, sundried tomatoes, paste and sugar to pan. Simmer 10 mins.

3 Add mince, breadcrumbs, egg, nuts and oregano to cooled onion mixture. Mix well. Season. Roll into walnut-sized balls.

4 In a large frying pan, heat extra oil on high. Cook meatballs 5 mins until brown all sides. Transfer meatballs to sauce. Simmer 10-12 mins until meatballs are cooked through.

5 Toss sauce through pasta. Sprinkle parsley and parmesan. Serve with crusty bread.