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Tagliatelle con Polpetti

Meatballs with pasta are the Godfather of all Italian meals and a real family favourite. These follow the Italian method of combining two types of mince; venison gives these a delicious gamey flavour but you can use beef if you prefer.


  • 300g minced pork

  • 300g minced venison (or beef)

  • Couple pinches fresh dried chilli

  • 2tbsp chopped flatleaf parsley

  • 2 clove garlic

  • 300g stale bread

  • 2 fresh eggs

  • Salt and pepper to season

  • Olive oil

  • 1 onion

  • 1 carrot

  • 1 celery stick

  • ½ glass red wine (dry)

  • 600g fresh tagliatelle

  • 700ml bottle passata

  • 400g/1 tin Italian chopped tomatoes

  • 100g '00' strong flour

  • Bunch fresh basil


  • 1.

    In a large bowl, mix the minces together with the crushed chilli, parsley and garlic. Soak the bead in warm water the squeeze and drain. Add the bread and eggs to the meat. Season and mix well.

  • 2.

    Shape into egg shaped balls and fry in 5 tbspns of olive oil for 4 to 5 minutes.

  • 3.

    In a large pan, gently fry the onion, carrot and celery until golden. Add the meatballs and red wine. Once the red wine has evaporated add the passata and chopped tomatoes.

  • 4.

    Season and cook on a low heat for an hour. Cook the pasta in boiling salted water. Drain and place the pasta into the sauce. Mix and finish with basil.

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