This recipe makes a really rich and rustic Italian pasta dish, perfect to serve large groups. A wonderful deep taste that suits everyone!
5 servings
Ingredients
Tomato sauce
0.5 chopped yellow onion
5 cloves of garlic
3 finely chopped parsley stalks
2-3 tbsp olive oil
2 tablespoons tomato puree
1 can of tomatoes
2 tablespoons white wine vinegar
1 splash of red wine
0.5 squeezed lemon
0.5 tsp chili flakes
25 gr butter
1 dl cream
Salt and black pepper
Noisette
500 g mixed mince
0.5 finely chopped yellow onion
2 cloves of garlic
A handful of chopped parsley
2 tablespoons panko crumbs
0.5 dl milk
1 tablespoon veal stock
1 tbsp Japanese soy
1 cup grated parmesan
Salt and black pepper
750 gr Spaghetti
Description:
- Tomato sauce
Fry the garlic cloves whole in the olive oil until browned. Take up. - Chop the onion and garlic and parsley stalks.
- Fry onions, garlic, parsley stalks and chili flakes in the oil until soft.
- Add the tomato puree and fry for a couple more minutes.
- Top with tomatoes, vinegar and red wine. Cook covered for 30 minutes.
- Mix with a stick blender in the pot. Possibly put in a little water.
- Add butter and cream and squeezed lemon. Cook under low heat. Season with salt and pepper.
- Noisette
Mix all the ingredients for the meatballs in a bowl. - Roll and fry in rapeseed oil. Put in a dollop of butter at the end. Salt and pepper while fried.
- Pasta
Cook the pasta; Save 2 cups of pasta water. - Drain the pasta and into a serving bowl. Mix in a little of the tomato sauce and the pasta water. Stir well.
- Top with the rest of the tomato sauce and the meatballs, and grate more parmesan.
Pairs with:
Of course, you drink an Italian red wine, perhaps a Valpolicella Ripasso or a Chianti Classico. Serve with ciabatta or other bread.