Bring a large pot of salted water to the boil.
- Use a tablespoon to measure beef and bacon mince and roll into golf ball-sized meatballs (damp hands make this easier). Heat a drizzle of oil in a medium fry-pan (preferably non-stick) on medium heat. Fry meatballs for about 4 minutes, turning constantly until golden on all sides. Reduce heat to low to medium, add tomato basil sauce and toss to heat through. Simmer for 3–4 minutes until meatballs are cooked through. If mixture becomes too dry, add 1–2 tablespoons water.
- While meatballs are cooking, cook pasta. Shake strands to separate then cook in pot of boiling water for 2–3 minutes until al dente (just tender). Drain and toss with a drizzle of olive oil to prevent sticking.
- Using a vegetable peeler, peel cucumber into ribbons and place in a medium bowl with a drizzle of olive oil, lemon zest, lemon juice and basil. Season with salt and pepper, toss to coat, top with pine nuts and set aside.
TO SERVE, divide pasta between bowls and top with meatballs, sauce, basil and parmesan. Serve cucumber ribbon salad on the side.
Beef & bacon meatballs & pappardelle
300g beef and bacon mince
1 jar tomato basil sauce
200g fresh herb pappardelle
Cucumber ribbon salad
1 telegraph cucumber
Zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon chopped basil
2 tablespoons pine nuts
2 tablespoons basil leaves
2 tablespoons shaved parmesan cheese
Recipe by kiwi chef, Nadia Lim
This article is brought to you by FindSomeone’s Bootcamp for Better Dating – a free week by week programme written by relationship expert John Aiken and delivered straight to your inbox. Sign up to findsomeone.co.nz any time between January and April of 2016 to get started!