Pasta with meatballs is a versatile dish first invented by Italian chefs and very quickly penetrated the cuisines of many countries of the world. Children especially love him. Cooking a real dinner in Italian is not so difficult - just follow the recipe and put your love for loved ones into the process.
Original recipe
It takes only an hour to prepare a simple but deliciously delicious dish, from which it takes only twenty minutes to prepare the ingredients. The composition is designed for six people.
Sauce
For delicious gravy (sauce), you will need the following products:
- 2 tablespoons extra virgin olive oil;
- half the onion (chopped);
- 3 cloves of garlic (chopped);
- 1 cup carrots (grate);
- 1 cup champignons (chopped);
- 2 small jars of canned Italian tomatoes;
- 1/4 cup fresh parsley (chopped);
- 1/4 cup fresh basil (chopped);
- 3 tablespoons of tomato paste concentrate;
- 1/4 cup parmesan cheese (grate);
- 1 teaspoon of salt (or to taste);
- 1/4 cup red wine.
Meat balls
Real Italian pasta with meatballs, the recipe of which is presented below in expanded form, involves the use of only high-quality ingredients. For incredibly tasty meat balls, take:
- 0.5 kg of beef with a fat content of at least 16% (grind in a meat grinder);
- 250 g of pork sausage;
- 4 tablespoons of greens (finely chopped);
- 1/2 cup champignon (finely chopped);
- 2 eggs;
- 3/4 cup breadcrumbs ;
- 1/4 cup parmesan cheese (grate);
- 2 teaspoons fortified sea salt;
- 2 teaspoons of pepper;
- a spoonful of olive oil;
- Red wine.
In addition, you will need approximately 0.75 kg of dried Italian pasta such as spaghetti or bucatini.
Cooking features
Sauce is exactly that key flavoring component with which pasta with meatballs begin to be cooked. A photo of the finished dish will help you navigate the features of the desired consistency and appearance of gravy.
- Heat olive oil over medium heat. Add onions and fry for two minutes. Then add the garlic and cook for one minute until the roast becomes aromatic.
- Put carrots and mushrooms for onions and garlic, cook for two minutes.
- Add canned tomatoes, basil and parsley. Mix and mashed the tomatoes with a potato crush until the sauce thickens (about five minutes over medium heat).
- Add the tomato paste concentrate, knead until smooth. Pasta with meatballs is a dish whose success largely depends on the correct preparation of gravy, so at this stage it is necessary to show special zeal. Reduce the heat and let the sauce cook slowly while you prepare the meat balls. 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, gradually adding herbs, mushrooms, eggs, bread crumbs, cheese and spices. When mixing the ingredients, do not try to achieve uniformity so that the minced meat does not turn out too thick.
- Use a teaspoon to form small balls.
- Heat the pan over high heat, pour olive oil and fry the meatballs on all sides for 2-3 minutes. Add a little red wine at the end.
Final stage
- Pour 1/4 cup red wine into the sauce, then stir in the cheese. Salt to taste. Add the meat balls to the gravy and gently stir. Simmer for 30-45 minutes, stirring occasionally.
- Meatball pasta is almost ready. While the meat balls are stewed, boil water, add two tablespoons of salt. As soon as the water boils again, throw the bucatini into the pan and cook according to the instructions on the package.
For serving, lightly grease the plates with the sauce, place the pasta, pour them with an additional portion of the sauce and distribute the meat balls over them, sprinkled with grated cheese. You got classic Italian pasta with meatballs.