Pappardelle pasta with Italian meatball sauce

    1 hour 30 min

    Pappardelle pasta is similar to tagliatelle but wider in shape. It's the perfect pasta for this meatball sauce. The sauce should cook for at least for 1 hour, but the longer the better. In true Italian style, reserve the meatballs for the second course. You'll have plenty for another meal!

    2 people made this

    Serves: 4 

    • For the sauce
    • 1 tablespoons olive oil
    • 1/2 onion, finely sliced
    • 800g tomato passata
    • salt, to taste
    • For the meatballs
    • 1 slice stale bread
    • 200ml milk
    • 500g beef mince
    • 1 egg
    • 1 1/2 tablespoons grated Parmesan cheese
    • 1 1/2 tablespoons grated pecorino cheese
    • 50ml white wine
    • salt and pepper, to taste
    • 400g pappardelle pasta
    • 1 tablespoons olive oil
    • grated Parmesan, to taste

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Heat oil in a large saucepan over medium heat; add onion and cook until soft. Add the tomato passata and season to taste with salt. Stir, cover and continue to cook over medium-low heat as you prepare the meatballs.
    2. Soak the stale bread in the milk for 10 minutes.
    3. Squeeze the bread to remove excess milk, then crumble the bread into a large bowl. Add beef mince, egg, grated cheese and wine. Season with salt and pepper and mix well using a spoon, then your hands until smooth.
    4. Wet your hands with water, take a small piece of mixture and roll between palms to make a small meatball, the size of a golf ball. Plop in the tomato sauce; repeat until you have finished the mixture.
    5. Cover and cook over medium-low heat for at least 1 hour, trying to make sure it simmers instead of boiling rapidly.
    6. Season to taste. If the sauce is still too runny, cook for an additional 10 minutes without the lid to try and thicken the sauce.
    7. Cook the pasta in abundant salted water; add 1 tablespoon of oil. Drain and transfer into a bowl. Add the sauce (without the meatballs) and the grated Parmesan. Bring to the table. Serve the meatballs as second course, in the Italian way. You'll have plenty for another meal.

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