Homemade Pasta with Meatballs

I got this recipe from Adam Ragussea. It’s a super simple homemade meatball recipe he altered from his grandma’s recipe.

500g Pasta

Olive Oil
White wine
Tomato Paste
Tin of Tomatoes (800g)

500g Beef mince
50g Parmesan
Small amount (25g-50g) of Breadcrumbs soaked in milk
tsp onion powder, garlic powder
Salt and pepper to taste
pinch of cayenne pepper

Mix these ingredients together and form small balls out of them and I kept mine in the fridge over night.

Fry the meatballs off with a small amount of olive oil in a non-stick pan, trying to brown them as much as possible. Once they are looking nicely browned, add a glass of white wine and scrape up all fond (good bits at the bottom of the pan) into the wine to form the basis of our sauce. Once all the alcohol has evaporated add a dollop of tomato paste, a tin of tomatoes (800g) and a decent amount of parmesan cheese (to taste).
While the sauce is simmering boil water and prepare some Pasta in another pot.
Taste the sauce before serving and make it slightly saltier than how you like it because you will add pasta to the sauce which will dilute the saltiness of the dish.
Cook the pasta 1 minute less that what the package tells you (if it takes 10 mins cook it for 9 mins). Drain the water and add the pasta in the simmering sauce for one minute and mix well and serve with herbs of your choice and Parmesan.

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