My grandmother used to prepare, as a good italian, juicy main courses so you can use the sauce for making the pasta. In this way you eat something that is really very taste and you make zero waste in the kitchen. Among the various may grandmother main dishes my favourite is the pasta with meatballs (pasta con polpette). This is a real memory dish for me, every time i eat pasta with metaballs my culinary memory of time spent with my grandmother rise to me. And it's beautiful! and now the recipe: pasta con polpette!
INGREDIENTS
- 500 grams (18 oz) of mixed ground
- 1/2 clove of garlic
- 1 teaspoon of nutmeg
- 1 pound of cooked ham
- 2 slices of stale bread to soak in milk
- 100 grams (3,5 oz) of parmesan
- mixed herbs to chop (oregano, basil, parsley)
- 1 egg
- bread crumbs
- olive oil
- 750 ml (26,5 oz)of tomato sauce
- 1 red onion
- 1 whole carrot
- salt q.b.
- 500 grams (18 oz) of pasta
- 50 grams (1,8 oz) of flakes of pecorino romano
INSTRUCTIONS
- Put in a blender to chop ham, Parmesan, herbs, garlic and bread soaked and squeezed
- add the mixture to the meat, and put the egg, nutmeg and a pinch of salt
- mix well together and formed many small balls, roll them in bread crumbs and put them away
- in a deep pan and sauté just the oil with the onion and carrot whole, let cook for 5 minutes and then pour the tomato sauce and an equal amount of water and salt
- when the sauce begins to heat let the meatballs fall one by one, cover with lid and cook for about 1 hour and a half
- if necessary add salt
- when they are ready let them rest another hour, even better if prepared the day before
- Now cook the pasta and once ready, drain it and toss with the sauce and some meatballs, sprinkle with pecorino romano and serve
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