The most warming dish about... perfect for the chill.
The sauce is quite rich. We suggest adding 100ml of Vinegar. Make sure to 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 of Pork Mince - £1.50
500g of Beef Mince - £1.50
White Bread - £0.50
100ml of Aspall Organic Cyder Vinegar £1.70
1 Beef Stock Cube - £0.40
1 Bunch of Parsley - £0.70
500g of Tagliatelle - £0.56
1 Garlic Clove - £.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.
Add 120g of white bread (without crusts) into a bowl and cover with whole milk. Squeeze it together and set aside until the milk is absorbed.
Finely chop 1 onion. Add a heaped teaspoon of all spice and fry until soft. Remove from the heat.
Grab a big mixing bowl. Add your soaked bread, the pork and beef mince, onion, 3 egg yolks, a handful of finely chopped parsley stalks, 1 grated garlic clove, salt and pepper. Mix it all together. Divide and roll into 20 balls. Cover and refrigerate for 15 minutes.
Heat a large pan. Add a drizzle of olive oil and add your meatballs. Cook for 4-5 minutes on each side. Remove from the heat when they are brown and caramelised all around.
Get your tagliatelle on the boil.
Set meatballs aside. Drain excess oil from the pan.
Place the pan back on the heat. Add 150g of butter. Allow it to melt and add a tablespoon of flour. Whisk it in. Add 500ml of beef stock, 100ml of Aspall Organic Cyder Vinegar and a good grind of pepper.
Cook until the sauce has thickened and then reintroduce the meatballs. Throw in a handful of chopped parsley and mix it in.
Serve the meatballs on the tagliatelle with any leftover parsley leaves scattered on the top.