4Brown half of the minced onions and garlic in a generous amount of olive oil and let cool slightly.
5Brown half of the minced onions and garlic in a generous amount of olive oil and let cool slightly.
6Brown half of the minced onions and garlic in a generous amount of olive oil and let cool slightly.
7In 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.
8In 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.
9In 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.
10Mix well and form small meatballs until all the mixture is used and your patience runs out.
11Mix well and form small meatballs until all the mixture is used and your patience runs out.
12Mix well and form small meatballs until all the mixture is used and your patience runs out.
13Ideally, 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.
14Ideally, 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.
15Ideally, 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.
16Brown the meatballs in a good drizzle of olive oil and set aside.
17Brown the meatballs in a good drizzle of olive oil and set aside.
18Brown the meatballs in a good drizzle of olive oil and set aside.
19In the same pan, add the remaining onions and garlic with oregano and thyme, and let them brown for a few minutes.
20In the same pan, add the remaining onions and garlic with oregano and thyme, and let them brown for a few minutes.
21In the same pan, add the remaining onions and garlic with oregano and thyme, and let them brown for a few minutes.
22Add 1 tablespoon of tomato paste, mix well, and cook for 2 minutes.
23Add 1 tablespoon of tomato paste, mix well, and cook for 2 minutes.
24Add 1 tablespoon of tomato paste, mix well, and cook for 2 minutes.
25Deglaze with a good splash of red wine, let it reduce for a few moments, then add 1 can of crushed tomatoes.
26Deglaze with a good splash of red wine, let it reduce for a few moments, then add 1 can of crushed tomatoes.
27Deglaze with a good splash of red wine, let it reduce for a few moments, then add 1 can of crushed tomatoes.
28Let the sauce reduce a bit, then add 10cl of liquid whole cream.
29Let the sauce reduce a bit, then add 10cl of liquid whole cream.
30Let the sauce reduce a bit, then add 10cl of liquid whole cream.
31Let the sauce simmer while you cook the pasta until it thickens.
32Let the sauce simmer while you cook the pasta until it thickens.
33Let the sauce simmer while you cook the pasta until it thickens.
34Cook the pasta.
35Cook the pasta.
36Cook the pasta.
37Return the meatballs to the sauce.
38Return the meatballs to the sauce.
39Return the meatballs to the sauce.
40Add the cooked pasta to the sauce with a little cooking water and let it cook for another 2 minutes on the heat.
41Add the cooked pasta to the sauce with a little cooking water and let it cook for another 2 minutes on the heat.
42Add the cooked pasta to the sauce with a little cooking water and let it cook for another 2 minutes on the heat.
43Finish with more Parmesan and serve.
44Finish with more Parmesan and serve.
45Finish with more Parmesan and serve.
Ingredients
2 finely minced onions
2 finely minced onions
2 finely minced onions
4 finely minced garlic cloves
4 finely minced garlic cloves
4 finely minced garlic cloves
200 gr ground beef
200 gr ground beef
200 gr ground beef
100 gr sausage meat
100 gr sausage meat
100 gr sausage meat
0.5 egg, beaten
0.5 egg, beaten
0.5 egg, beaten
1 handful breadcrumbs (ideally panko)
1 handful breadcrumbs (ideally panko)
1 handful breadcrumbs (ideally panko)
effarante quantité Parmesan cheese
effarante quantité Parmesan cheese
effarante quantité Parmesan cheese
1 handful chopped parsley
1 handful chopped parsley
1 handful chopped parsley
salt
salt
salt
pepper
pepper
pepper
paprika
paprika
paprika
tarpin olive oil
tarpin olive oil
tarpin olive oil
origano
origano
origano
thyme
thyme
thyme
1 cas tomato paste
1 cas tomato paste
1 cas tomato paste
1 belle lampée red wine
1 belle lampée red wine
1 belle lampée red wine
1 boite crushed tomatoes
1 boite crushed tomatoes
1 boite crushed tomatoes
10 cl liquid whole cream
10 cl liquid whole cream
10 cl liquid whole cream
pasta
pasta
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.