Tagliatelle seasoned with meatball sauce

Tagliatelle Seasoned with Meatball Sauce Recipe

Serves: 4-6 people
Preparation time: 20 minutes
Cooking time: 1 hour

Ingredients:

For the Meatballs:

• 1 lb (450 g) ground beef (you can also use a mix of pork and beef)
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped (or 1 tsp dried parsley)
• Salt and pepper to taste
• 1/2 teaspoon dried oregano
• Olive oil for frying

For the Meatball Sauce:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz/800 g) crushed tomatoes (or use fresh tomatoes, peeled and chopped)
• 1/4 cup tomato paste
• 1/4 cup red wine (optional)
• 1/2 teaspoon sugar (to balance acidity)
• 1 teaspoon dried basil (or 1 tablespoon fresh basil)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• A pinch of red pepper flakes (optional, for heat)

For the Pasta:

• 12 oz (340 g) tagliatelle (fresh or dried)
• Salt for pasta water

To Serve:

• Fresh basil or parsley, chopped (optional)
• Freshly grated Parmesan cheese

Instructions:

Step 1: Prepare the Meatballs

1. Mix the Meatball Ingredients: In a large bowl, combine the ground beef (or a beef and pork mixture) with breadcrumbs, grated Parmesan, the egg, minced garlic, parsley, dried oregano, salt, and pepper. Mix well until the ingredients are evenly incorporated.
2. Shape the Meatballs: Use your hands or a small scoop to form the mixture into small, even-sized balls—about 1 inch (2.5 cm) in diameter. You should get around 18-20 meatballs, depending on size.
3. Fry the Meatballs: Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Fry until the meatballs are browned on all sides, about 4-5 minutes per side. They don’t need to be fully cooked through, as they’ll finish cooking in the sauce. Once browned, remove the meatballs from the skillet and set them aside.

Step 2: Make the Meatball Sauce

1. Sauté the Aromatics: In the same skillet (without cleaning it), add another tablespoon of olive oil. Heat over medium heat, then add the finely chopped onion. Cook the onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Deglaze with Wine: If you’re using red wine, pour it into the skillet to deglaze the pan, scraping up any brown bits left behind by the meatballs. Let the wine simmer and reduce by half, about 3-4 minutes.
3. Add Tomatoes and Herbs: Add the crushed tomatoes and tomato paste to the skillet. Stir to combine. Season with dried oregano, basil, salt, pepper, and a pinch of sugar to cut the acidity of the tomatoes. Add red pepper flakes if you like a bit of heat. Stir the sauce well and bring it to a gentle simmer.
4. Simmer the Meatballs: Return the browned meatballs to the sauce. Reduce the heat to low, cover the skillet with a lid, and let the sauce and meatballs simmer together for 20-30 minutes. Stir occasionally to prevent sticking. The meatballs will finish cooking in the sauce, and the flavors will meld together beautifully.

Step 3: Cook the Tagliatelle

1. Boil the Pasta: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to the package instructions until al dente (usually about 8-10 minutes for dried pasta and 2-4 minutes for fresh).
2. Drain the Pasta: Once the tagliatelle is cooked, reserve about 1/2 cup of the pasta water, then drain the rest. The reserved water can be used to thin the sauce if needed.

Step 4: Combine Pasta and Sauce

1. Mix Pasta with Meatball Sauce: Add the drained tagliatelle directly into the skillet with the meatball sauce. If the skillet is too small, transfer both the pasta and sauce to a larger pot. Gently toss the pasta with the sauce to ensure it is evenly coated.
2. Adjust Consistency: If the sauce seems too thick, add a splash of the reserved pasta water and stir to loosen it.

Step 5: Serve

1. Garnish and Serve: Once the pasta is well mixed with the sauce, transfer it to serving plates. Top each portion with a couple of meatballs, making sure each plate gets a generous coating of sauce. Garnish with freshly grated Parmesan cheese and a sprinkle of chopped basil or parsley, if desired.
2. Enjoy: Serve your tagliatelle and meatballs immediately, with extra Parmesan on the side for those who want a little more cheesy goodness.

Tips for Success:

• Meatball Variations: You can use a mixture of pork, beef, and veal for a more tender texture. You can also make this recipe with chicken or turkey if you prefer lighter meatballs.
• Fresh Pasta: If you can find fresh tagliatelle, it’s ideal for this dish as it has a delicate, chewy texture that holds the sauce beautifully. If you can’t find fresh pasta, dried tagliatelle works just as well.
• Make Ahead: The meatballs and sauce can be made ahead and stored in the fridge for up to 3 days or frozen for longer storage. Just reheat before combining with the freshly cooked tagliatelle.

This classic Italian dish combines the rich, savory flavors of meatballs with the satisfying bite of tagliatelle, all brought together in a flavorful tomato sauce. Perfect for a comforting dinner with family and friends!