Pasta With Meatball Ragu
Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
4 Ingredients
Number of servings
4
- 500grams La Molisana pastificio extra di lusso paccarielli rigati
- 400grams beef & lamb meatballs
- 37grams Maggi lamb ragout recipe base
- 1 cup frozen baby peas
Nutrition per serving
3180kJ / 758Cal
3180 Kilojoules or 758 Calories
36% of daily energy intake*
Protein
38.0grams
Fat
20.3grams
Carbs
101grams
Sugars
8.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This fast and fabulous pasta recipe is perfect for a cosy night in. It's made with a rich meatball ragu that's full of flavour and is ready in just 20 minutes.
Method
Step 1 of 4
Cook pasta in a saucepan of boiling water according to packet instructions. Drain and return to pan.
Step 2 of 4
Meanwhile, heat 2 tbs extra virgin olive oil in a large, deep frying pan over medium-high heat. Cook meatballs, turning, for 8 minutes or until well browned.
Step 3 of 4
Combine recipe base and 1 1/4 cups water in a medium jug, then add to meatballs. Bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until sauce has thickened, adding the peas in the last 2 minutes of cooking.
Step 4 of 4
Add pasta to meatball mixture and toss gently to combine. Divide among bowls. Season with pepper and serve.
You might also like
Your identity is kept private from the public