Serves 1
Directions
- 1Dice onions small and caramelize them.
- 2Set caramelized onions aside to cool.
- 3Prepare ingredients for meatballs, starting with ground beef.
- 4Add cooled caramelized onion to the ground beef and toss.
- 5Add breadcrumbs made from steel bread soaked in milk.
- 6Add eggs.
- 7Season with salt and a 'scrunch' of pepper.
- 8Form meatballs into medium to small sizes.
- 9Drizzle extra virgin olive oil in a pan.
- 10Cook meatballs on low heat, being gentle when turning them to prevent breaking.
- 11Make thick pasta sheets for guitar spaghetti.
- 12Stretch the pasta starting from the bottom, moving forward gently.
- 13Sprinkle flour on the pasta as it sits to prevent sticking.
- 14Check on meatballs; once lightly browned and seared, add heavy cream.
- 15Add grated Fontina cheese on top.
- 16Taste the sauce for salt and adjust if needed.
- 17Cook the pasta (tarell) in the sauce for two to three minutes.
- 18Do not touch the pasta for the first minute of cooking in the sauce.
Ingredients
- diced onions
- ground beef
- caramelized onion
- non secret breadcrumb from steel bread soaked in milk
- eggs
- salt
- pepper
- drizzle extra virgin oil
- heavy cream
- Fontina cheese
- flour
Equipment
slotted spoonpan
Tips
- Dice onions small so you don't crunch on big pieces inside the meatball.
- The stickier the meatballs, the softer they will be.
- Be very gentle when turning meatballs to prevent them from breaking.
- Sprinkle flour on pasta to absorb moisture and prevent sticking.
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