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Tomato & Meatball Chitarrone
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We love Rustichella's artisan pastas. Their chitarrone is particularly special, a rustic, square spaghetti with a lovely firm texture. In this recipe, the pasta is complemented by classic meatballs cooked in a rich tomato sauce.
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Cook Time
1hr
Serves
4
Ingredients
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
How to make the recipe
Step 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.
Step 2 Lightly dampen your hands with water, take a portion of dough and mould into a ball.
Step 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.
Step 4 Gently put the meatballs in to the sauce and continue cooking for 15 minutes, stirring occasionally.
Step 5 Meanwhile, cook the Chitarrone until al dente and drain well. Add the pasta to the sauce and meatballs. Add some basil and serve.