Tagliatelle With Meatballs - cooking recipe

Ingredients

10 1/2 oz tagliatelle or fettucine pasta
1 1/3 lbs ground beef
1 None onion, peeled and finely diced
2 None small chili peppers, seeded and cut into thin strips
1 None egg
3 tbsp breadcrumbs
2 tsp mustard
1 None zucchini, halved lengthways and sliced
1/4 lb each red and yellow cherry tomatoes
4 tbsp oil
1 cup cream
1 2/3 cups vegetable stock
4-5 tsp cornstarch
4 tsp pesto
1/2 cup Parmesan cheese, grated
1 bunch basil to garnish

Preparation

Cook the pasta in boiling salted water according to the package directions.
Mix the ground beef with the onions, chili strips, egg, breadcrumbs and mustard. Season to taste and form the mixture into 20 small balls.
Heat 2 tbsp of oil in a pan and saute the zucchini for 4-5 mins, stirring regularly. Season to taste and remove. Add 2 more tbsp of oil to the pan, and saute the meatballs over a medium heat, turning as necessary, for about 8 mins. Remove the meatballs and pour some of the excess fat out of the pan, then pour in the pasta and saute it for 2-3 mins while stirring. Pour in the cream and stock and bring to a boil. Mix the cornstarch with a little cold water and pour it into the sauce. Add the meatballs, zucchini and tomatoes and simmer for 2-3 mins until the tomatoes burst. Stir in the pesto and basil leaves and season to taste. Serve sprinkled with Parmesan.