Real Italian pasta with meatballs: the original recipe

Macaroni with meatballs is a universal dish, first invented by Italian chefs and very quickly penetrated into the cuisines of many countries of the world. Especially it is loved by children. Prepare a real dinner in Italian is not so difficult - just follow the recipe and put in the process of your love for loved ones.

The original recipe

Preparation of a simple but amazingly delicious dish will take only an hour, from which it will take only twenty minutes to prepare the ingredients. The composition is designed for six people.

Sauce

For delicate sauce (sauce) you will need the following products:

• 2 spoonfuls of extra virgin olive oil;
• Half a bulb (cut into);
• 3 cloves garlic (chopped);
• 1 cup carrots (grate on a fine grater);
• 1 cup mushrooms (chopped);
• 2 small cans of canned Italian tomatoes;
• 1/4 cup fresh parsley (chopped);
• 1/4 cup fresh basil (chopped);
• 3 spoons of tomato paste concentrate;
• 1/4 cup of Parmesan cheese (grate);
• 1 teaspoon of salt (or to taste);
• 1/4 cup of red wine.

Meat balls

Real Italian pasta with meatballs, the recipe of which is presented below in expanded form, implies the use of only high-quality ingredients. For incredibly delicious meat balls, take:

• 0.5 kg of beef with a fat content of at least 16% (grind in a meat grinder);
• 250 g of pork sausage;
• 4 spoons of greens (finely chopped);
• 1/2 cup champignons (finely chopped);
• 2 eggs;
• 3/4 cup of bread crumbs ;
• 1/4 cup of Parmesan cheese (grate);
• 2 teaspoons of vitaminized sea salt;
• 2 teaspoons of pepper;
• A spoonful of olive oil;
• Red wine.

In addition, you need about 0.75 kg of dried Italian pasta such as spaghetti or bucatini.

Features of preparation

Sauce - it is the key flavor component with which they begin to cook pasta with meatballs. The photo of the ready-made dish will help you to orient yourself in the features of the necessary consistency and appearance of the gravy.

• Preheat the olive oil over medium heat. Add the onions and fry for two minutes. Then add the garlic and cook for one minute until the roast becomes fragrant.
• Put carrots and mushrooms to onions and garlic, cook for two minutes.
• Add canned tomatoes, basil and parsley. Mix and mash the tomatoes with a potato cracker until the sauce thickens (about five minutes on a medium heat).
• Add the concentrate of tomato paste, knead until smooth. Pasta with meat balls is a dish, the success of which largely depends on the correct preparation of gravy, so at this stage it is necessary to show special zeal. Reduce heat and leave the sauce to cook slowly until you prepare the meat balls. Periodically stir.

Meatballs

• To make real pasta with meatballs according to the classic recipe, take a large bowl and mix in it with ground beef with pork sausage, gradually adding greens, mushrooms, eggs, bread crumbs, cheese and spices. Mixing the ingredients, do not try to achieve uniformity, so that the stuffing does not turn out to be too thick.
• Using a teaspoon, form small balls.
• Heat the frying pan over high heat, pour olive oil and fry the meatballs on all sides for 2-3 minutes. At the end, add a little red wine.

The final stage

• Pour 1/4 cup of red wine into the sauce, then stir in the cheese. Salt to taste. Add meat balls to sauce and stir gently. Stew for 30-45 minutes, stirring occasionally.
• Pasta with meatballs are almost ready. While the meat balls are stewed, boil water, add two tablespoons of salt. As soon as the water boils again, throw into the saucepan of biscuits and cook according to the instructions on the package.

For serving, lightly oil the plates with sauce, lay the pasta, pour them an additional portion of the sauce and spread the meat balls over them, sprinkling with grated cheese. You got the classic Italian pasta with meatballs.