Prep 45 mins
Cook 1 hr 5 mins
There is an appetizing contrast of textures and flavors in this satisfying family dish! My son has an Italian girlfriend, and this is what I will impress her with!
- 18 ounces lean ground beef (about 2 1/4 cups)
- 1 cup soft white breadcrumb
- 2 cloves garlic, crushed
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1 pinch of freshly grated nutmeg
- 1⁄4 teaspoon ground coriander
- 2⁄3 cup freshly grated parmesan cheese
- 2 -3 tablespoons milk
- flour, for dusting
- 3 tablespoons olive oil
- 14 ounces dried tagliatelle pasta noodles (about 1 3/4 cup)
- 2 tablespoons butter, diced
- salt and pepper
- 3 tablespoons olive oil
- 2 large onions, sliced
- 2 stalks celery, thinly sliced
- 2 cloves garlic, chopped
- 1 (14 ounce) can chopped tomatoes
- 4 1⁄2 ounces sun-dried tomatoes packed in oil, drained and chopped
- 2 tablespoons tomato paste
- 1 tablespoon molasses, sugar
- 2⁄3 cup white wine or 2⁄3 cup water
- To make the sauce, heat the oil in a pan.
- Add the onions and celery and cook until translucent.
- Add the garlic and cook for 1 minute.
- Stir in all the tomatoes with the tomato paste, sugar, and wine, and season to taste with salt and pepper.
- Bring to a boil and simmer for 10 minutes.
- Meanwhile, break up the meat in a bowl with a wooden spoon, until it becomes a sticky paste.
- Stir in the bread crumbs, garlic, herbs, and spices.
- Stir in the cheese and enough milk to make a firm paste.
- Flour your hands, take large spoonfuls of the mixture, and shape into 12 balls.
- Heat the oil in a skillet and cook the meatballs for 5-6 minutes, until browned.
- Pour the tomato sauce over the meatballs.
- Lower the heat, cover the pan, and simmer for 30 minutes, turning once or twice.
- Add a little extra water if the sauce is beginning to become dry.
- Bring a large pan of lightly salted water to a boil.
- Add the pasta, bring back to a boil, and cook for 8-10 minutes, until tender but still firm to the bite.
- Drain the pasta, then turn into a warmed serving dish, dot with the butter, and toss with 2 forks.
- Spoon the meatballs and sauce over the pasta and serve immediately.
This was very good but I felt the flavours of the celery and parmesan were quite overpowering. That's just my personal opinion because I do not like too much of either of those ingredients. I'll definitely cook this recipe again but just reduce the celery and parmesan. Thanks for posting!!
We have made this dish twice already and it is so yummy over rice. We tend to skip the sun-dried tomatoes and molasses. Definitely a great recipe!!! Yummy!
I wish that there was a 4 1/2 stars rating. The meatballs are definitely ***** but I say **** to the sauce. I prefer a more savoury sauce & found this to be too sweet for my taste. If you like sweet, then "Go for it" or make the meatballs in your own sauce. Thanx Sharon!!