Herby Meatballs and Linguine with Red Wine Sauce and Cheese

This Herby Meatballs and Linguine is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Prep: 30 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 3 garlic cloves
  • 10 gr panko breadcrumbs
  • 1 sachet roasted spice and herb blend
  • 240 gr british beef mince
  • 180 gr linguine
  • 1 carton finely chopped tomatoes with basil
  • 28 gr red wine stock paste
  • 25 gr sun-dried tomato paste
  • 20 gr grated hard italian style cheese
  • 0.25 tsp salt for the breadcrumbs
  • 2 tbsp water for the breadcrumbs
  • 1 tsp sugar for the sauce
  • 100 ml water for the sauce
  • 20 gr butter
  • 5 garlic cloves
  • 15 gr panko breadcrumbs
  • 1 sachet roasted spice and herb blend
  • 360 gr british beef mince
  • 270 gr linguine
  • 2 cartons finely chopped tomatoes with basil
  • 42 gr red wine stock paste
  • 37.5 gr sun-dried tomato paste
  • 40 gr grated hard italian style cheese
  • 0.5 tsp salt for the breadcrumbs
  • 3 tbsp water for the breadcrumbs
  • 1.5 tsp sugar for the sauce
  • 150 ml water for the sauce
  • 30 gr butter
  • 6 garlic cloves
  • 25 gr panko breadcrumbs
  • 2 sachets roasted spice and herb blend
  • 480 gr british beef mince
  • 360 gr linguine
  • 2 cartons finely chopped tomatoes with basil
  • 56 gr red wine stock paste
  • 50 gr sun-dried tomato paste
  • 40 gr grated hard italian style cheese
  • 0.5 tsp salt for the breadcrumbs
  • 4 tbsp water for the breadcrumbs
  • 2 tsp sugar for the sauce
  • 200 ml water for the sauce
  • 40 gr butter

Instructions

  1. Preheat your oven to 220°C/200°C fan/gas mark 7.
    Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
    Peel and grate the garlic (or use a garlic press).
  2. In a large bowl, combine the breadcrumbs, roasted spice and herb blend, half the garlic, water and salt for the breadcrumbs (see pantry for both amounts), then add the beef mince.
    Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
  3. Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
    Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
    Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
     
  4. While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the remaining garlic and cook for 30 secs.
    Add the chopped tomatoes, red wine stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine, then lower the heat and simmer until the sauce has thickened, 5-6 mins. 
  5. When everything's ready, add the cooked meatballs and linguine to the pan and toss to coat, 1-2 mins.
    Stir through the cheese and butter (see pantry for amount) until melted. Taste, and season with salt and pepper if needed.
  6. Share the meatball linguine between your bowls.
    Enjoy!