Tagliatelle con Polpetta (Tagliatelle with Meatballs)

For robustly flavoured pasta with saucy meatballs, make Gino D'Acampo's comforting main course...
By Gino D'Acampo
Tagliatelle con Polpetta (Tagliatelle with Meatballs)
  • Rating:
  • Serves: 6
  • Cook Time: 1.3333333333333333 hours 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 300 g minced pork
  • 300 g minced venison
  • 1/2 tsp dried red chilli flakes
  • 2 tbsp chopped flat leaf parsley
  • 2 cloves garlic
  • 300 g bread, two-day old
  • 2 eggs
  • 1 tsp salt and black pepper
  • 5 tbsp olive oil

For the sauce

  • 1 onion, diced
  • 1 carrot, diced
  • 1 stick celery
  • 70 ml dry red wine
  • 600 g fresh tagliatelle
  • 1 x 700 ml carton passata
  • 1 x 400 g canned chopped tomatoes
  • 100 g '00' flour
  • bunches fresh basil


1. In a large bowl, combine the pork and venison mince with the chillies, parsley and garlic.

2. Soak the bead in warm water for 2-3 minutes. Using your hands, squeeze out any liquid.

3. Add the bread and eggs to the meat. Season and mix well.

4. Shape the meat mixture into egg-shaped balls. Heat the olive oil in a large frying pan and fry the meatballs for 4 to 5 minutes - until coloured. Remove the meatballs from the pan and leave on one side

5. Tip the onions, carrot and celery into the same pan and fry, stirring occasionally, until golden.

6. Return the meatballs to the pan and pour over the red wine. Heat the red wine over a moderate heat until it has cooked down and reduced by half. Add the passata and chopped tomatoes to the pan. Season well and cook on a low heat for an hour, until the sauce has thickened and the meatballs are tender.

7. Just before the meatballs are ready, cook the pasta in boiling salted water until just tender. Drain, and gently stir the pasta into the sauce. Scatter over the basil before serving.

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