Meatballs With Tomato Pesto Tagliatelle Recipes

TAGLIATELLE WITH MEATBALLS

Steps:

• 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!

ITALIAN MEATBALLS IN TOMATO-PESTO-SAUCE

Steps:

• Combine ground meat, salt, pepper and Italian herb mix in a big bowl, knead well.
• In a pot, heat tomato sauce and bring to a gentle simmer. Add pesto, stir well to dissolve and combine.
• Form meat mixture into 1 inch balls and carefully drop into simmering tomato sauce as they are made, one by one.
• As soon as all meat is used up, cover pot and let simmer for about 15 minutes, stirring well after about five minutes. If necessary, add some water.
• Serve over oven roasted vegetables, cauliflower rice or pasta as desired.