Egg Fettuccine with Meatballs


  • 12 oz Egg Fettuccine
  • 2 lbs ground beef
  • 3 cans 400g canned chopped tomatoes
  • 1/2 cup breadcrumbs
  • 4 garlic cloves
  • 3 onions small, roughly diced
  • 1 1/2 tbsp oregano
  • 1/5 tbsp mixed italian herbs
  • 1/2 parmesan cheese shredded
  • salt and pepper to taste
  • fresh parsley for garnish chopped


  • Preheat the oven to 200 degrees Celsius.
  • In a food processor, onions and garlic until minced
  • In a large mixing bowl. add ground beef, half of the onion-garlic mixture, 1 tbsp oregano, 1/2 cup grated parmesan cheese, breadcrumbs, salt & pepper. Using your hands, mix thoroughly to form a meat dough.
  • Measure a tablespoon of the meath dough mixture and form balls. Place them on an aluminum foil lined tray. Bake for 12-15 minutes, or until well-browned.
  • In a pot, add the rest of the onion-garlic mixture and cook on medium-high heat until the onions are translucent. Add the canned tomatoes and 1/2 tbsp of dried oregano.
  • Cook the sauce over medium-high heat. Once it starts to boil. lower the heat to medium and simmer for one hours. Stir every few minutes to make sure it doesn't stick to the bottom of the pan. If the sauce thickens too much, add 1/2 cup of water until it reaches the desired consistency.
  • 10 minutes before the sauce is ready, heat up water on a pot to cook the pasta according to the package instructions. Drain and set aside.
  • Add the meatballs to the sauce pot and stir slowly.
  • Serve the fettuccine and top it with meatballs, Italian mixed herbs and parmesan cheese.
  • Enjoy!