Tomato & Meatball Chitarrone

Name: Tomato & Meatball Chitarrone
Prep time: THMS
Cook time: THMS
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

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

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 saut√© 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.