Tagliatelle with meatballs with mushrooms
Always a winner
For the meatballs
1 finely chopped onion
2 garlic cloves chopped
500g minced beef
25g unsalted butter
400g chestnut or wild mushrooms thickly sliced
1 tablespoon tomato puree
2 tablespoons Dijon mustard
1 tablespoon plain four
½ tablespoon paprika
splash of brandy or wine
300 ml beef stock
100 ml crème fraiche
handful of chopped flat leaf parsley
sea salt & freshly ground pepper
Gently fry the onions until transluscent, add the garlic and cook for another couple of minutes. When cooled, add to mince, breadcrumbs, egg, 1 tablespoon of mustard, seasoning and mix well. Make into 25-30 balls depending on how small you like them.
Put a glug of olive oil in a large pan, fry the meatballs in batches for around 5 minutes, turning them to brown on all sides. Set aside.
Cook the pasta according to instructions.
Add the butter to the frying pan and cook the mushrooms until soft. Add the paprika, flour, tomato puree and stir well for a couple of minutes. Add brandy or wine, stock and add back the meatballs. Simmer for 5 minutes. Stir in the crème fraiche and another tablespoon of mustard.
Drain the pasta, toss in the pan, sprinkle the parsley and serve.
Approximate cost £6.50, £1.63 per person