Serves 3
Directions
- 1Finely mince 2 onions and 4 cloves of garlic.
- 2Brown half of the minced onions and garlic in a generous amount of olive oil and let cool slightly.
- 3In a salad bowl, combine 200gr of ground beef, 100gr of sausage meat, 1/2 beaten egg, 1 handful of breadcrumbs (ideally panko), a staggering amount of Parmesan, 1 handful of chopped parsley, the previously browned onions and garlic, salt, pepper, and paprika.
- 4Mix well and form small meatballs until all the mixture is used and your patience runs out.
- 5Ideally, let the meatballs rest for about half an hour in the fridge; if not, roll them very lightly in flour to help them hold their shape during cooking.
- 6Brown the meatballs in a good drizzle of olive oil and set aside.
- 7In the same pan, add the remaining onions and garlic with oregano and thyme, and let them brown for a few minutes.
- 8Add 1 tablespoon of tomato paste, mix well, and cook for 2 minutes.
- 9Deglaze with a good splash of red wine, let it reduce for a few moments, then add 1 can of crushed tomatoes.
- 10Let the sauce reduce a bit, then add 10cl of liquid whole cream.
- 11Let the sauce simmer while you cook the pasta until it thickens.
- 12Cook the pasta.
- 13Return the meatballs to the sauce.
- 14Add the cooked pasta to the sauce with a little cooking water and let it cook for another 2 minutes on the heat.
- 15Finish with more Parmesan and serve.
Ingredients
- 2 finely minced onions
- 4 finely minced garlic cloves
- 200 gr ground beef
- 100 gr sausage meat
- 0.5 egg, beaten
- 1 handful breadcrumbs (ideally panko)
- effarante quantité Parmesan cheese
- 1 handful chopped parsley
- salt
- pepper
- paprika
- tarpin olive oil
- origano
- thyme
- 1 cas tomato paste
- 1 belle lampée red wine
- 1 boite crushed tomatoes
- 10 cl liquid whole cream
- pasta
Equipment
panbowlspatula
Tips
- Let the meatballs rest in the fridge for half an hour if you have time, otherwise roll them lightly in flour to help them hold their shape during cooking.
- Don't hesitate to snack on a few meatballs while cooking, they're addictive.
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