Tomato & Meatball Chitarrone

On the table in 60 mins

Serves 4


  • 320g Chitarrone by Rustichella
  • 300g minced beef
  • 300g passata
  • 2 slices bread
  • Milk
  • 1 egg
  • 2 tbsp. olive oil
  • 60g Parmesan
  • ½ onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • Basil
  • Salt & black pepper to taste


  1. Soften the bread in milk. Put this in a bowl with the minced beef, egg and Parmesan. Season with salt and pepper. Knead the mixture well.
  2. Lightly dampen your hands with water, take a portion of dough and mould into a ball.
  3. Heat the oil in a saucepan. Add the onion, carrot and celery and sauté for a few minutes over a low heat. Add the tomato puree, season with salt and cook with the lid on for 35 minutes. Add a little warm water if the sauce dries out.
  4. Gently put the meatballs in to the sauce and continue cooking for 15 minutes, stirring occasionally. 
  5. Meanwhile, cook the Chitarrone until al dente and drain well. Add the pasta to the sauce and meatballs. Add some basil and serve.

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