Pasta with meatballs and pecorino
Ingredients:
200g Edamame fettuccine
400g Beef mince
100g tomato sauce (no added sugar)
100 ml vegetable stock
50g Pecorino cheese
1 small onion
1 leek
2 celery sticks
3 tsp Harissa seasoning
ground black pepper
1/2 tsp Himalayan salt
olive oil
Serves 2-4
Season the beef mince with Harissa seasoning and some ground black pepper. Roll the seasoned beef mince into 20 meatballs.
Slice the onion, leek and celery sticks. Fry the vegetables in some olive oil for 5 minutes. Add the vegetable stock and tomato sauce. Simmer until the sauce thickens.
Cook the pasta as per the manufacturer's instructions in salted water.
Air-fry the meatballs at 200°C for 15 minutes.
Stir the vegetables through the fettuccine, add the meatballs and grate the Pecorino over the pasta.