Michael and Rachel's

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Tagliatelle with Meatballs and Roasted Vegetables

Updated: 20 Nov 2018

Ingredients

  • 1 or 2 Red Onions
  • 5 or 6 Tomatoes
  • 1 tbsp Olive Oil
  • 1 tsp Red Wine Vinegar
  • 1 Garlic Clove
  • 12 Beef Meatballs
  • 200g Tagliatelle
  • Basil Leaves

Method

  1. Preheat the oven to 220°C. Cut the onions into thin wedges and quarter the tomatoes. Crush and slice the garlic. Put the onions and tomatoes in a large roasting tin, drizzle with olive oil and vinegar, season, and roast for 10 minutes.
  2. Stir in the garlic, then top with the meatballs. Bake for 15-20 minutes until the sauce is bubbling and the meatballs are golden and cooked through.
  3. Meanwhile, cook the pasta according to the packet instructions. Drain and toss into the dish with the meatballs and torn up basil leaves. Serve topped with grated parmesan cheese.