For the tomato sauce:

1 tbsp olive oil
1/2 red onion, roughly chopped
2 garlic cloves, finely chopped
2 x 400g tins chopped tomatoes

For the meatballs:

60g (2 1/2oz) breadcrumbs
50ml (2fl oz) milk
handful parsley, chopped
1 garlic clove, crushed
500g (1lb) beef steak mince
1/2 red onion, finely chopped
1 tbsp olive oil
125g (4oz) fresh tagliatelle
American style mustard, to decorate

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  1. Preheat the oven to gas 6, 200°C, fan 180°C. For the tomato sauce, heat the oil in a large pan over a low heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for 2 minutes more.
  2. Increase the heat and add the tomatoes and a pinch of sugar. Simmer gently for 15 minutes, until thickened. Set aside until needed.
  3. Meanwhile, make the meatballs. Put the breadcrumbs in a bowl with the milk. Stir in the parsley and garlic, and then set aside to soak for 10 minutes. Add the beef mince to a mixing bowl. Using clean hands, work in the wet breadcrumb mixture and onion, season well and shape into 12 evenly sized meatballs. Put the olive oil in an ovenproof dish large enough to fit all the meatballs snugly. Bake in the oven for 15-18 minutes, until firm and cooked through.
  4. Meanwhile, cook the tagliatelle in a pan of salted, boiling water following the packet instructions. Drain and refresh under a cold running tap.

To assemble the mummifed meatballs, wrap a few strands of tagliatelle around each meatball, leaving a small gap for the eyes. Using the mustard, dot a pair of eyes on each meatball. Serve the meatballs with the warm tomato sauce and any leftover tagliatelle ‘bandages’ on the side.

Ingredients from the One Stop Range

One Stop Red Onions 3 pack
Only 85p

One Stop Italian Chopped Tomatoes 400g
Only 39p

One Stop 15% Fat Beef Steak Mince

One Stop Large Garlic

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