Beef & Basil ‘Pesto’ Meatball Fettuccine

• In a medium bowl, combine beef mince, fine breadcrumbs, the egg, plant-based basil pesto and a pinch of salt and pepper.
• Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (4-5 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, gently turning, until browned and cooked through, 5-6 minutes (cook in batches if pan is getting crowded). Transfer to a plate. 

TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully! 
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! 

• While the meatballs are cooking, cook fettuccine in the boiling water until ‘al dente’, 9 minutes.
• Reserve some pasta water (see ingredients), then drain fettuccine and return to saucepan. Drizzle with olive oil to prevent sticking. 

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre. 

• Wipe out the frying pan, then return to  medium-high heat with a drizzle of olive oil. 
• Cook garlic, celery, mushrooms and dried oregano, tossing, until softened, 5-6 minutes.
• Stir in tomato sugo, the brown sugar, butter, chicken-style stock powder and a splash of reserved pasta water. Bring to a simmer. 

• Add meatballs and grated Parmesan cheese to the pan. Cover with a lid (or foil).
• Reduce heat to medium, then simmer until meatballs are cooked through, 6-7 minutes. Season to taste with salt and pepper, then remove from heat. 

TIP: Add a splash more pasta water to loosen the sauce, if needed! 
Little cooks: Take the lead by adding the cheese to the sauce. Careful, the sauce is hot!