Recipe

Passata Polpette Pasta

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Passata Polpette Pasta

Spinach tagliatelle coated in a tomato passata sauce with meatballs and roasted aubergines.




Ingredients to serve 2

  • 1 x aubergines
  • 300g x beef mince
  • 1 clove x garlic – peel, grate finely & chop
  • ½ x onion – peel & chop finely
  • 1 tsp x mixed herbs
  • 1 x tomatoes – grate coarsely (reserve liquid)
  • ½ cup x passata sauce
  • 5g x fresh basil – discard stalks
  • 150g x spinach tagliatelle
  • 40g x hard cheese – slice with potato peeler
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 2 x aubergines
  • 600g x beef mince
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 x onion – peel & chop finely
  • 2 tsp x mixed herbs
  • 2 x tomatoes – grate coarsely (reserve liquid)
  • 1 cup x passata sauce
  • 10g x fresh basil – discard stalks
  • 300g x spinach tagliatelle
  • 80g x hard cheese – slice with potato peeler
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Aubergine: Slice the aubergine into halfmoons (½ cm thick), then slice again into quarters. Place on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix and arrange in a single layer, then roast for 15-20 minutes until golden. Don’t be tempted to shake them around. They cook best when left alone. When done, let them cool down slightly and gently peel them off the tray.

Step 3

Meatballs: Mix together the beef mince, HALF the garlic, HALF the onion and HALF the mixed herbs. Season generously with salt and pepper and shape the mixture into golf ball sized meatballs. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the meatballs and brown for 3 minutes, until golden. Move them around in the pan to make sure they brown evenly. Remove from the pan and discard some of the liquid (if too much). Set aside.

Step 4

Tomato sauce: Using the same pan on medium-high heat, add the REST of the onion with a pinch of salt and sauté for 5 minutes. Add the REST of the garlic, the REST of the mixed herbs, grated tomatoes (with the liquid) and cook for 2 minutes, before pouring in the passata and water (½ cup for 4; ¼ cup for 2). Add the meatballs, season with salt and pepper then simmer (gently boil) for 8-10 minutes until the sauce thickens and the meatballs cook through. Slice the basil leaves thinly and mix through. You can mix the aubergine through the sauce, or if your kids prefer, serve them separately.

Step 5

Spinach tagliatelle: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the tagliatelle and cook for 5 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together. Add to the sauce and mix through.

Step 6

Serve the saucy tagliatelle topped with the hard cheese.