Fettuccine and Meatballs
Minced meat 500g
1 clove of garlic (minced)
50g finely grated Parmesan cheese
1 egg (lightly beaten)
1/4 cup (35 g) dried breadcrumbs
1 carrot (finely grated)
1 onion (chopped)
1 cup (250ml) dry white wine
1 cup chicken soup
Canned cut Italian tomatoes 400g
Dried fettuccine pasta 400g
grated parmesan cheese (for serving)
1. Place all meatball ingredients in a bowl and season with salt and pepper. Mix well and form a ball with 1 tablespoon of the mixture.
2. Heat the oil in a large skillet or pot over high heat. Add meatballs and cook, turning occasionally, 5 minutes or until well browned. Remove from the pan and set aside.
3. Add the onions to the pot and cook over medium heat, stirring, for 5 minutes or until softened. Add wine and stock and simmer until reduced by half. Return the meatballs to the pot with the tomatoes and bring to a boil. Cover and simmer for 15 minutes until the sauce thickens.
4. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and transfer to a plate. Add meatballs and sauce and top with grated Parmesan cheese. Serve with crunchy garlic bread.