Serve sauce on the lemon pasta and garnish with fresh basil and some more Parmesan.
Eskort-style Spaghetti & Meatballs
Ingredients
- Sauce & Meatballs
- 350 g Eskort Mini Frikkadels
- 1 large onion, chopped
- 250 ml (1 C) carrots, grated
- 250 ml (1 C) celery, chopped
- 4 cloves garlic, chopped
- 30 ml (2 T) fresh thyme, chopped
- 15 ml (1 T) fresh oregano, chopped
- 410 g (1 can) whole peeled tomatoes
- 410 g (1 can) tomato puree
- 100 g (5 T) tomato paste
- 250 ml (1 C) red wine
- 250 ml (1 C) pasta water
- 60 ml (¼ C) olive oil for cooking
- salt and pepper to taste
- Pasta
- 200 g pappardelle pasta
- 60 ml (¼ C) Parmesan cheese, grated
- 45 ml (3 T) olive oil
- zest of 1 lemon
- 30 ml (2 T) salt
- fresh basil for garnishing
Method
- Sauce & Meatballs
- Pour olive oil into a large pot over high heat.
- Add onion, carrot, celery, garlic and herbs and fry until glossy.
- Add the rest of the ingredients and reduce the heat.
- Simmer for 30 minutes.
- Add the Mini Frikkadels and cook for a further 7 minutes.
- Pasta
- Heat a pot of water over high heat and add salt.
- As soon as the water starts to boil, add pasta and swirl the pot to stop the pasta from sticking to each other.
- Cook the pasta until al dente.
- Drain the pasta from the water and drizzle with olive oil.
- Add Parmesan cheese and lemon zest and stir through.
Serve
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