Pasta with meatballs my comfort food of the after parties! It’s been a while since last post by Christmas, but don’t worry, I have not abandoned the blog, indeed I have dealt extensively in the latter period even if you don’t leave, you noticed! I had a lot of technical things to attend to, and so taking advantage of these days slowly, slowly I was forwarded in January!
However, I must tell you that this new year began not at all well, anyway, thank goodness we have left behind the “binges” and especially undesirable influences large corporations of the latter period. I don’t think I’m the only one to be lost rather than gained during these holidays just passed! So rest assured, I will propose not the usual post with cleansing diets, much less one with your new year’s resolutions, I don’t do I ever, so I’m sure not failing to meet them!
What I propose today, Pasta with meatballs, was my comfort food these days at the beginning of the year, ideal for backing up and recovering strength, a unique dish delicious and easy, so I thought I would share it with you!
Pasta with meatballs
| preparation time: 15 ‘ | difficulty: easy | cooking time: 15 ‘/20 ‘ |
Ingredients for 3 people
250 gr ground beef good quality (scottona 20% fat)
1 egg (bio)
50 gr of breadcrumbs or if like me you don’t have stale bread at home will fit even 4 rusks grate +1 for the Breading
1 teaspoon cumin seeds (optional)
1 dusting of nutmeg
20 grams of diced emmental from 5 mm
1 tin of chopped tomatoes into chunks
12 black olives
1 small white onion
1 tablespoon of clarified butter (ghee)
salt pepper to taste
270 grams of pasta: usually you make spaghetti with meatballs, but this time I preferred the tortiglioni, because the sauce clings outside but also inside sneaks and according to me is the death of the sauce with meatballs!
Preparation
Put the minced meat in a bowl together with: egg, cumin, salt and pepper mix the dough, adjust the consistency by adding the breadcrumbs (keeping aside a little for Breading the patties) mix well together, then make balls the size of a walnut or so entering within each cube emmental (this will ensure that while cooking the meat remains soft and not harden) switch then the Meatballs in breadcrumbs.
Chop the onion and put it to wither with the ghee in a frying pan, add the meatballs and Brown when it is transparent on all sides to close the meat well. Then add the chopped tomatoes into chunks, season the sauce and add the olives, then place the lid boil reduce the heat and finish cooking (15/20 min or so) turning meatballs occasionally but careful not to break them.
Meanwhile, boil the water, add salt and cook the pasta, when the pasta is cooked (remove a little al dente) put it in the pan with the sauce and sauté a few minutes.
Serve portions and pamper yourself with the Pasta with meatballs
Enjoy your meal!!!