Ingredients:
18 ounces lean ground beef ( about 2 1/4 cups)
1 cup soft white breadcrumbs
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) cans 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
Directions:
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.
Enjoy!
Servings: 4
Time preparation: 45 min.
Time total: 110 min.