Real Italian pasta with meatballs: the original recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pasta with meatballs is a versatile dish, first invented by Italian chefs and very quickly penetrated into the cuisines of many countries of the world. Children especially love it. Cooking a real Italian dinner is not so difficult - just follow the recipe and put your love for your loved ones into the process.

Original recipe

This simple but amazingly delicious dish takes only an hour to prepare, of which it takes only twenty minutes to prepare the ingredients. The composition is designed for six people.

Sauce

For a gourmet gravy (sauce) you will need the following products:

• 2 tablespoons extra virgin olive oil;
• half onion (cut);
• 3 garlic cloves (chopped);
• 1 cup carrots (finely grated);
• 1 cup mushrooms (chopped);
• 2 small canned Italian tomatoes;
• 1/4 cup fresh parsley (chopped);
• 1/4 cup fresh basil (chopped);
• 3 spoonstomato paste concentrate;
• 1/4 cup parmesan cheese (grated);
• 1 teaspoon s alt (or to taste);
• 1/4 cup red wine.

Meatballs

Authentic Italian pasta with meatballs, the recipe of which is presented below in expanded form, implies the use of only high quality ingredients. For incredibly delicious meat balls, take:

• 0, 5 kg of beef with a minimum fat content of 16% (grind in a meat grinder);
• 250g pork sausage;
• 4 tablespoons herbs (finely chopped);
• 1/2 cup button mushrooms (finely chopped);
• 2 eggs;
• 3/4 cups of breadcrumbs;
• 1/4 cup parmesan cheese (grated);
• 2 teaspoons of fortified sea s alt;
• 2 teaspoons of pepper;
• a spoonful of olive oil;
• red wine.

Also, you will need about 0.75kg dry Italian pasta like spaghetti or bucatini.

Cooking Features

Sauce is exactly the key flavor component with which they start cooking pasta with meatballs. A photo of the finished dish will help you navigate the features of the desired consistency and appearance of the gravy.

• Heat olive oil over medium heat. Add onion and fry for two minutes. Then add the garlic and cook for one minute until the roast is fragrant.
• Add carrots and mushrooms to onions and garlic, cook for two minutes.
• Add canned tomatoes, basil andparsley. Mix and puree the tomatoes with a potato masher until the sauce thickens (about five minutes over medium heat).
• Add tomato paste concentrate, knead until smooth. Pasta with meatballs is a dish whose success largely depends on the correct preparation of the gravy, so special diligence must be shown at this stage. Lower the heat and let the sauce simmer while you prepare the meatballs. Stir occasionally.

Meatballs

• To make real pasta with meatballs according to the classic recipe, take a large bowl and mix ground beef with pork sausage in it with your hands, gradually adding greens, mushrooms, eggs, bread crumbs, cheese and spices. When mixing the ingredients, do not try to achieve uniformity, so that the stuffing does not turn out too thick.
• Use a teaspoon to shape into small balls.
• Heat a frying pan over high heat, pour in the olive oil and fry the meatballs on all sides for 2-3 minutes. Add some red wine at the end.

Final stage

• Pour 1/4 cup red wine into sauce, then stir in cheese. S alt to taste. Add the meatballs to the gravy and stir gently. Simmer for 30-45 minutes, stirring occasionally.
• Pasta with meatballs is almost ready. While the meatballs are stewing, boil water, add two tablespoons of s alt. As soon as the water boils again, throw in the bucatini andcook according to package instructions.

To serve, lightly grease the plates with sauce, place the pasta, pour over them with an additional portion of the sauce and distribute the meat balls over them, sprinkle with grated cheese. You've made classic Italian pasta with meatballs.