Serves: 4
Time to prepare: approx 1 hr 15 mins
Cals per portion: 580

400g (14oz) chicken mince
50g (2oz) fresh white breadcrumbs
1 onion, finely chopped
10ml (2tsp) dried mixed herbs
10ml (2tsp) Worcestershire sauce
1 medium egg
30ml (2tbsp) flour
15ml (1tbsp) olive oil
1 garlic clove, crushed
400g can chopped tomatoes
30ml (2tbsp) tomato purée
5ml (1tsp) sugar
Few fresh basil leaves
350g (12oz) tagliatelle

1. Place the chicken mince, breadcrumbs, half the onion, mixed herbs, Worcestershire sauce and egg in a food processor and blend until smooth. Alternatively, place the ingredients in a large bowl and mix thoroughly with clean hands. Season well with salt and black pepper.
2. Shape into 24 meatballs and roll each meatball in flour. Heat the oil in a large, deep frying pan and fry the meatballs over a high heat until browned all over. Remove with a slotted spoon and set aside.
3. Add garlic and rest of the onion to the pan and fry for 5 mins, then add tomatoes, purée, sugar, basil leaves and 150ml (1/4pt) water. Bring to the boil, then reduce the heat and return the meatballs to the pan. Simmer for 20-25 mins until the meatballs are cooked and the sauce has thickened.
4. Meanwhile, cook the tagliatelle in a large pan of boiling salted water for 8-10 mins until just tender. Drain well and divide between 4 shallow bowls. Top with the meatballs and sauce.

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