Meatballs With Fettucine And Tomato Sauce Recipe

The big chill has set in and so too has our appetite for warming and hearty meals. What better way to satisfy cravings than with this delicious meatballs with fettucine recipe from Zoey Bingley-Pullin? Containing fresh herbs for antioxidants and a homemade tomato sauce to minimise any nasties, it’s the perfect dinner option to fight off those winter blues.

RELATED: Lamb And Vegetable Samosa Pie With Sweet Potato Recipe

Serves 4-5



500g pork and beef mince

1/2 onion, finely diced

1 clove garlic, minced

1 tbsp finely chopped oregano leaves

1/4 tsp salt

Pinch black ground pepper

Tomato sauce and fettucine

1 tbsp olive oil

1/2 onion, finely diced

2 cloves garlic, minced

1 carrot, grated

1 can chopped tomatoes

1 can diced tomatoes

1/4 cup roughly torn basil leaves

2 tbsp finely chopped oregano leaves

400g fettuccine


2-3 handfuls baby spinach leaves

1 truss tomato, roughly chopped

1 tbsp shaved parmesan cheese

Dressing of your choice

To serve

1/4 cup shaved parmesan cheese

2 tbsp torn basil leaves


  1. Combine all meatball ingredients in a medium-size bowl and mix well. Use clean, damp hands to roll mixture into small balls (about 2 teaspoons per ball). Set aside.
  2. Heat oil in a large fry-pan on medium heat. Sauté onion and garlic for 2-3 minutes, until soft. Add carrot and cook until softened, 2-3 minutes.
  3. Stir through tomatoes, basil and oregano and bring to a simmer (use the back of a wooden spoon to break up tomatoes). Add meatballs to the sauce, reduce heat to low, cover and cook for 10 minutes or until meatballs are cooked through. Turn meatballs once during cooking. Season with salt and pepper.
  4. While the meatballs and sauce are cooking, bring a large pot of salted water to the boil. Cook fettuccine in boiling water for 8 minutes or until just tender. Drain.
  5. Toss salad ingredients together in a large bowl.
  6. To serve, spoon fettuccine into bowls, top with a few meatballs and tomato sauce. Sprinkle with cheese and basil leaves. Serve salad on the side.

Recipe courtesy of My Food Bag

June 2, 2015

Delicious Red Wine Pasta Recipe

There is no denying that red wine brings a pop of flavour to an otherwise mediocre dish. The subtle peppery accents work perfectly with pasta, especially if you have left overs for the next day!

Follow this simple recipe to achieve a delicious and flavoursome meal in under an hour, and serves 4-5.

RELATED: 5 Ways To Avoid The Dreaded Red Wine Lips


500g fettucine

1 small white onion

2 garlic cloves

2 sprigs fresh basil

1 bay leaf

2 tablespoons olive oil

2.5 cups vegetable stock

2 cups red wine

3/4 cup water

Salt and pepper to season

1/2 cup Parmesan cheese to serve


  1. Combine the fettucine, olive oil, and vegetable stock before bringing the water to a boil. Cook for 10 extra minutes until the pasta is al dente, making sure to stir it well.
  2. Chop the onion and mince in the garlic, then all the ingredients bar the Parmesan cheese and bring to a boil.
  3. Slightly reduce the heat, then cook for 8-10 minutes or until the pasta is cooked through. Serve with pepper, cheese and an extra sprig of basil.

Image and Recipe via A Beautiful Mess

October 22, 2014