Pasta, PRONTO!
“ Make it vegetarian by leaving out the pancetta and adding extra shavings of Parmesan ”
LAMB, TOMATO AND SPINACH TAGLIATELLE
“The robust sauce clings to the thick ribbons of tagliatelle. I’ve given the option of making meatballs for those days when you have the time, but buy them readymade by all means.”
Serves 3 to 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 45 minutes
For the meatballs:
free-range egg 1, beaten
garlic 2 cloves, crushed
dried oregano 1 t
salt 1 t
freshly ground black pepper, to taste
soft breadcrumbs 75 g
free-range lamb mince 500 g
olive oil, for frying
For the sauce:
1, finely chopped 1, finely chopped for frying 1 clove, crushed 1 x 340 ml jar 1 t to taste 250 g, cooked al dente
