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Tomato & Meatball Chitarrone

Tomato & Meatball Chitarrone
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.

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.