Tagliatelle with herb meatballs Recipe

Beef meatballs flavoured with parsley and chives cooked in a rich tomato sauce and served with tagliatelle pasta.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
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  • Fresh tagliatelle : 700 g
  • For the meat
  • Minced beef : 500 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Flat leaf parsley : 0.5 bunch
  • Chive(s) : 0.5 bunch
  • Egg yolk(s) : 3 whole
  • Shallot(s) : 3 whole
  • Garlic clove(s) : 3 whole
  • For the sauce
  • Fresh tomato puree : 30 g
  • Onion(s) : 1 whole
  • Fresh thyme : 4 sprig
  • Tinned chopped tomatoes : 400 g
  • Olive oil : 30 ml
  • Maldon salt : 3 pinch(es)
  • Basil : 0.25 bunch
  • Freshly ground black pepper : 3 Turn
  • Parmesan : 50 g

    Peel and dice the garlic and the shallots. Pick and chop the parsley. Chop the chives. Put all of the ingredients in a bowl and mix well. Season with salt and pepper. Roll into 24 small meatballs.


    Peel and dice the garlic and the onion. Heat a saucepan and add the oil. Add the onions with the thyme, salt and pepper and cook until the onions are caramelized. Add the garlic and the tomato puree and cook for few minutes. Stir in the chopped tomatoes and then add the meatballs. Simmer for 15 minutes.

    Bring a large saucepan of water to boil with salt. Cook the fresh pasta for two minutes, drain and toss with a drizzle of olive oil. Serve the pasta with the meatballs and tomato sauce. Finish with some torn basil and grated parmesan.

Chef's tip

«For the meatballs, use your choice of minced meat. To spice up the sauce add a couple of chillies.»

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