The most warming dish about... perfect for the chill
The sauce is quite rich - we suggest adding 100ml Vinegar - taste it though, and keep adding more until you find the balance that is right for you!
Cooking Time (Includes Preparation Time): 1 Hour
- Plain Flour - £0.30
- Butter - £0.50
- Ground All Spice - £0.70
- 3 Eggs - £0.83
- 1 Pint Whole Milk - £0.35
- 1 Brown Onion - £0.16
- 500g Pork Mince - £1.50
- 500g Beef Mince - £1.50
- White Bread - £0.50
- 100ml Aspall Organic Cyder Vinegar £1.70
- 1 Beef Stock Cube - £0.40
- Bunch of Parsley - £0.70
- 500g Tagliatelle - £0.56
- 1 Clove of Garlic - £.0.30
- Total Cost - £10.00. This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Bread up 120g of white bread (without crusts) into bowl and cover with whole milk. Squidge it together and set aside until milk is absorbed.
- Finely chop one onion. Fry until soft with a heaped teaspoon of all spice. Remove from heat.
- Into a big mixing bowl, add your soaked bread, pork and beef mince, the onion, 3 egg yolks, a handful of finely chopped parsley stalks, 1 clove of grated garlic, salt and pepper. Mix it all together, and then divide and roll into 20 balls. Cover and refrigerate for 15 minutes.
- Heat a large pan. Add a drizzle of olive oil, and then add your meatballs. Cook for 4-5 minutes on each side. Remove from the heat when they are brown and caramelized all round.
- Get your tagliatelle on.
- Set meatballs aside. Drain excess oil from the pan. Place it back on the heat. Add 150g butter. Allow it to melt, and then add a tablespoon of flour. Whisk it in, and then add 500ml of beef stock, 100ml Aspall Organic Cyder Vinegar, a good grind of pepper. Cook until the sauce has thickened, and then reintroduce the meatballs from the pan. Throw in a handful of chopped parsley, mix it in and then remove the pan from the heat.
- Serve the meatballs on the tagliatelle, with any leftover parsley leaves scattered on the top.