Eskort-style Spaghetti & Meatballs

Prep Time

5min

Cook Time

40min

Total Time

45min

Serves

4

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

Serve sauce on the lemon pasta and garnish with fresh basil and some more Parmesan.