Pappardelle and meatballs
Pappardelle is broad, flat ribbons pasta and gives a great texture to this dish.
210 g, pappardelle
Extra lean pork sausage
400 g, (beef and pork variety)
1 medium, finely chopped
2 small, thinly sliced
1 tbs, (2 sprigs)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, remove sausage mince from casings. Discard casings. Roll heaped teaspoons of mince into meatballs.
- Heat oil in a deep non-stick frying pan over medium-high heat. Add onion and fennel and cook, stirring, for 5 minutes or until softened. Remove leaves from basil stalks and reserve. Add stalks and meatballs to fennel mixture and cook, turning, for 1 minute or until meatballs have browned.
- Add sauce and ¾ cup (185ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce has thickened and meatballs are cooked through. Discard basil stalks. Add pasta to sauce and toss gently to combine. Serve sprinkled with reserved basil leaves.
SERVING SUGGESTION: Steamed broccoli and sugar snap peas.Meatballs and sauce suitable to freeze (without basil leaves and pasta) for up to 3 months.