Meatballs in Tomatoes Sauce with Pasta - Giangi's Kitchen

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Meatballs in Tomatoes Sauce with Pasta

Published on March 4, 2010 | Beef, Veal and Lamb

Meatballs in Tomatoes Sauce with Pasta

Tonight is Pasta night!! What a perfect occasion to make Pasta with Meatballs.  I like my meatballs to be soft to the bite and rich in flavor.

A plain fruit plate or a gelato is the perfect ending to a family dinner. I know I am having the gelato…

Buon Appetito.

Tonight’s Dinner March 2, 2010
Meatballs in Tomato Sauce with Pasta
Fresh Fruit


1 cup crust less Italian bread, torn into bits
¼ milk
½ cup all-purpose flour
¾ pound of ground beef
¼ pound ground pork or ground veal
½ small onion, diced
2 eggs, beaten
½ cup Parmigiano Reggiano
¼ cup chopped ham
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons of heavy cream (optional)
Salt and Pepper
¼ cup olive oil
1 pound tomato puree
1 garlic clove, peeled
1 pound Penne or Farfalle Pasta
1 tablespoon butter
Parmigiano Reggiano

In a small bowl, soak the bread with the milk for 10 minutes.  Squeeze out the liquid.

Place the flour in a shallow dish.

In a small frying pan add 1 tablespoon of oil. When warm add the onion and cook until translucent.

Remove from the heat and let it cool off.

In a large bowl, place the bread, beef, pork, eggs, cheese, ham, heavy cream, parsley, the lukewarm onions, and salt and pepper.

Thoroughly mix together all the ingredients. Shape the mixture into eight 2-inch balls.  Roll the balls in the flour.

Heat half the oil until hot and cook the meatballs until browned then set aside on paper towel to drain.

Meanwhile, prepare the sauce.  Heat the remaining olive oil in a pan, add the garlic clove and cook until golden brown. When the garlic is done: remove and toss.

Add the tomato puree with a ½ cup of water and continue cooking. When it comes to a boil, add the fried meatballs.

Reduce the heat to low and continue cooking 5 minutes, remove from heat and serve hot.

At the same time boil a large pot of salted water.

When boiling add the pasta and cook al dente (firm to the bite).  Drain the pasta and return to the pan.

Add the butter and mix with the tomato sauce.

Serve the pasta in the middle of a plate and arrange the meatballs over.  Sprinkle Parmigiano Reggiano over it.

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