Name: Meatballs in Tomato Sauce with Tagliatelle
Prep time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 14 oz beef (ground); 3.5 oz stale bread; 3.5 oz breadcrumbs (see recipe); 2 eggs; 7 oz milk; to taste salt; to taste pepper; 2 oz onion; 1.75 oz carrot; 1 stalk celery; 1 qt tomato sauce; 1.5 oz extra virgin olive oil; to taste salt; 10.5 oz semolina flour; 150 water; to taste salt

Meatballs in Tomato Sauce with Tagliatelle
A classic of Italian cuisine, the dish that unites all families, meatballs with tomato sauce, perhaps with some handmade tagliatelle. Any pasta would work, since the real stars are the meatballs themselves. In Italy, they come in various sizes, but what you might not know is that in Sicily, meatballs are oval.
The reason is simple: it makes it easier to eat them without having to cut them. Haumm… in one bite without even opening your mouth wide….
The breadcrumbs I use are Sicilian style, so by following this link you can see how I prepare it.

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Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Slow Cook
Cuisine: Italian
Seasonality: All Seasons

630.88 Kcal

calories per serving

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Energy 630.88 (Kcal)
Carbohydrates 75.42 (g) of which sugars 3.83 (g)
Proteins 31.83 (g)
Fat 22.08 (g) of which saturated 7.35 (g)of which unsaturated 7.82 (g)
Fibers 5.80 (g)
Sodium 788.41 (mg)

Indicative values for a portion of 334 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

For the meatballs

14 oz beef (ground)
3.5 oz stale bread
3.5 oz breadcrumbs (see recipe)
2 eggs
7 oz milk
to taste salt
to taste pepper
2 oz onion
1.75 oz carrot
1 stalk celery
1 qt tomato sauce
1.5 oz extra virgin olive oil
to taste salt
10.5 oz semolina flour
150 water
to taste salt

Meatballs in Tomato Sauce with Tagliatelle

Tools

What we need

Frying Pan
Pot
Cutting Board
Knife
Pasta Maker
Tray
Bowl
Colander

Preparation of Meatballs in Tomato Sauce with Tagliatelle

Let’s prepare the tagliatelle

Let’s start with the tagliatelle.
I put the flour, water, and salt in the Bimby and it did everything in 3 minutes.
If you don’t have a mixer, do it with the same quantities, but by hand.
Once the dough is kneaded, dust the work surface with a bit of flour, and form a ball with the dough, then divide it into 4 parts.
Afterwards, assemble the pasta maker, set it first to the medium thickness, and pass the dough through it 3 times, then set it to the thinnest setting and pass each piece again.
Now that it’s all smooth, change the pasta maker attachment and cut the tagliatelle.
Place them on a floured tray, and sprinkle more flour on top
Choose good ground beef, ask the butcher to grind it twice.
I prefer it lean, but you can choose according to your preference.
Cut the stale bread into pieces, put them in a bowl with the milk, and wait until it is fully absorbed.
Prepare the Sicilian seasoned breadcrumbs, see recipe, with pecorino, salt, pepper, parsley, and garlic.
In a rather large bowl, put the ground beef, eggs, Sicilian seasoned breadcrumbs, and the soaked and squeezed bread. Do not discard the leftover milk as it might be needed to further moisten the dough.
Mix
Form the meatballs,
In a pan, add a sprig of rosemary, some extra virgin olive oil, and heat it up
When the oil is hot, place the meatballs and cook for 2/3 minutes on each side
Turn them only once.
Absorb the excess oil with paper towels. At this point, you can choose to stop and eat them as they are, but I will continue the recipe to make them with sauce.
In the same pan as before, without washing it, add more extra virgin olive oil if needed, and make a chop of carrots, onion, and celery. Sauté for 3 minutes.
After the time has passed, add the tomato sauce.
Adjust the salt and stir.
Cover with a splatter guard, and let it cook on moderate heat for 20 minutes.
When you notice the sauce is thickening…..
Add the meatballs, being careful to stir very gently,
Always cover with a splatter guard, lower the flame to the minimum, and let it cook for 5 minutes.
Throw in the pasta.
Serve the meatballs along with the tagliatelle.
Here are my Meatballs in Tomato Sauce with Tagliatelle, ready to be served.