TAGLIATELLE WITH MEATBALLS
There is an appetizing contrast of textures and flavors in this satisfying family dish! My son has an Italian girlfriend, and this is what I will impress her with!
Provided by Sharon123
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- To make the sauce, heat the oil in a pan.
- Add the onions and celery and cook until translucent.
- Add the garlic and cook for 1 minute.
- Stir in all the tomatoes with the tomato paste, sugar, and wine, and season to taste with salt and pepper.
- Bring to a boil and simmer for 10 minutes.
- Meanwhile, break up the meat in a bowl with a wooden spoon, until it becomes a sticky paste.
- Stir in the bread crumbs, garlic, herbs, and spices.
- Stir in the cheese and enough milk to make a firm paste.
- Flour your hands, take large spoonfuls of the mixture, and shape into 12 balls.
- Heat the oil in a skillet and cook the meatballs for 5-6 minutes, until browned.
- Pour the tomato sauce over the meatballs.
- Lower the heat, cover the pan, and simmer for 30 minutes, turning once or twice.
- Add a little extra water if the sauce is beginning to become dry.
- Bring a large pan of lightly salted water to a boil.
- Add the pasta, bring back to a boil, and cook for 8-10 minutes, until tender but still firm to the bite.
- Drain the pasta, then turn into a warmed serving dish, dot with the butter, and toss with 2 forks.
- Spoon the meatballs and sauce over the pasta and serve immediately.
- Enjoy!
PASTA WITH MEATBALLS
Carbohydrate avoidance be damned: pasta with meatballs is the perfect culinary counter to the cruel world. Just looking at a slippery, tomato-sauced tangle of spaghetti topped with juicy toothsome meatballs makes you feel better; eating it is the instant antidote to whatever ails you. The recipe here makes more sauce, perhaps, than you'd normally want to use to dress a pound of pasta, but when I sit down to eat with the children I want to make sure I'm not going to have to get up and make them anything else to eat before they go to bed. (Of course you can freeze a portion of little meatballs in sauce for easy access in meals ahead. They need not accompany a bowl of pasta. My children like them just as much with a mound of plain white rice. Who wouldn't?)
Provided by Nigella Lawson
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare meatballs: In a large bowl, combine pork, beef, egg, Parmesan, garlic, oregano, bread crumbs, salt and pepper to taste. Mix thoroughly but lightly, handling mixture as little as possible.
- Line a baking sheet with plastic wrap. Shape rounded teaspoonfuls of meat mixture into balls 1 inch in diameter, and place on plastic. Refrigerate while making sauce.
- Prepare sauce: Combine onion, garlic and oregano in a food processor, and puree until smooth. Combine butter and oil in a wide, deep pan, and place over low heat until butter melts. Add onion-garlic mixture. Simmer, stirring occasionally, about 10 minutes; do not brown. Add passata and 2 cups water to pan. Season with sugar, and salt and pepper to taste.
- Simmer for 10 minutes, then add milk and bring sauce back to a simmer. Gently drop in meatballs one by one so that they do not break (make sure the meatballs are submerged); do not stir pan. Cover pan partially with a lid, and simmer for 20 minutes.
- Adjust seasonings to taste. Place hot pasta in a large serving bowl. Pour most of sauce (reserving meatballs) on pasta, and toss to combine. Top pasta with meatballs, and serve.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 18 grams, Carbohydrate 100 grams, Fat 36 grams, Fiber 8 grams, Protein 42 grams, SaturatedFat 14 grams, Sodium 1036 milligrams, Sugar 9 grams, TransFat 1 gram
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