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Pappardelle

with  

meatballs

in roasted tomato sauce

It’s time to pull out all your pots and pans, and get your kitchen smelling like an Italian nonna’s!

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Pappardelle is a flat, broad ribboned variety of pasta. The name derives from the verb “pappare” - to gobble up. It works well in sauce based pasta dishes. You can also use other ribboned variety of pasta like fettuccine, tagliatelle, spaghetti, etc.

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For this recipe you can either make your own pasta or use ready-to-boil varieties. You can find my recipe to make handmade pasta here.

 3 hours              Serves 3-4

Roasted tomato sauce

5 large tomatoes

1 large onion

1 garlic bulb

1 carrot

1 large stalk of celery

2 sprigs of rosemary

2 tbsp vegetable oil

1 tsp salt

1 bay leaf

½ tsp black pepper

1 tsp dried oregano

1 tsp chilli flakes

1 tsp sugar

1 tbsp Worcestershire sauce

1 tbsp balsamic vinegar

Water (to adjust consistency)

¾ cup mixed sprouts/lentils (optional)

handful of fresh parsley and basil, chopped

You will need:

  1. Preheat your oven to 200°C

  2. Chop up all the vegetables into large chunks and scatter them in a baking tray, along with rosemary sprigs.

  3. Drizzle over oil and season with little salt. Mix with your hands to coat everything.

  4. Roast the vegetables for 35-40 minutes until they have a golden brown char. Once roasted, take them out of the oven and allow to cool for 5-10 minutes.

  5. Transfer vegetables into a food processor and blend to form a smooth puree. Add a little water to the baking pan and use the pan juices to loosen the sauce.

  6. Transfer the puree into a saucepan and bring to a simmer. Add in all of the herbs and seasonings. (remaining salt, black pepper, bay leaf, oregano, chilli flakes, sugar, worcestershire sauce, balsamic vinegar) I added some sprouts at this stage to make it a bit more filling, but you can surely leave it out if you want.

  7. Simmer on low heat for 30 minutes. Use a little water to adjust the consistency of the sauce. Add in freshly chopped basil and parsley before serving.

Roasted chicken meatballs

300 g chicken mince

1 small egg

2 tbsp onion, finely chopped

1 tbsp garlic, finely chopped

2 tbsp parsley, finely chopped

½tsp rosemary, finely chopped

1 tsp oregano

1 tsp chilli flakes

½ tsp salt

¼ tsp black pepper

1 tsp barbecue sauce

2 tbsp vegetable oil

½ cup mozzarella, grated

  1. Mix together all the ingredients and form golf ball sized meatballs. Oil your hands to prevent the mixture from sticking. Place the meatballs in a well oiled baking tray.

  2. In a preheated oven, bake at 200°C for 15-20 minutes. 

  3. Remove the tray from the oven and coat meatballs with a little bit of your prepared tomato sauce. Sprinkle over some grated mozzarella.

  4. Turn oven up to 220°C and bake for 3-4 minutes until the cheese has melted.

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Note:

The meatballs develop a better flavour if you let the mixture marinate for a couple of hours or even overnight.

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 Assembly:

  1. Cook your pasta in salted boiling water.

  2. Reserve some of the cooking liquid in a cup and drain out the remaining.​ 

  3. Transfer pasta to a mixing bowl; add in the tomato sauce and a few basil leaves. Mix gently and use some of the cooking liquid to loosen up the pasta.

  4. Serve with the pasta with a couple of those delicious roasted meatballs on top, a drizzle of olive oil and some basil.

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 Here are some photos from the process:

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