Cavatappi with meatballs
60 min.
4
22
CAPPELLO BIANCO CAVATAPPI
400 g
Minced beef
400 g
Breadcrumbs
100 g
Parsley
½ bunch
Parmesan cheese
75 g
Eggs
1 pc.
Garlic
2 cloves
Red chili pepper flakes
½ tsp.
Olive oil
2 tbsp.
Onion
½ onion
Tomatoes, finely chopped (fresh or canned)
800 g
Laurel leaf
1 pc.
Salt and freshly ground black pepper
to taste
PREPARATION:
- Boil pasta until al dente for 11 minutes in salted water in a large saucepan Drain the water, put the pasta aside
- Mix minced beef with breadcrumbs, chopped parsley, grated Parmesan, whole egg, chopped garlic, 1 tsp. salt and red pepper flakes in a large bowl. Mix until smooth. Make 16 balls from the resulting mass
- Heat the butter in a large saucepan over medium heat and fry the meatballs for 10 minutes, turning them over periodically until they brown on all sides. Put the meatballs on a plate.
- Add some olive oil to the pan and fry the diced onions for 5 minutes. Add finely chopped tomatoes and laurel leaf. Season with salt and black pepper to taste, bring to a boil. Put the meatballs back to the pot and cover with a lid. Cook until the sauce thickens for about 10 minutes.
- Add boiled pasta, stir, sprinkle with Parmesan and serve hot. Buon appetito!