Who said Italians don’t like pasta with meatballs? Pasta con le polpette is actually a favorite in our household!
There are many ways to enjoy polpette di carne, but homemade tagliatelle with meatballs is probably one of the most comforting meals. The rich tomato sauce, tender meatballs, and fresh egg pasta create a classic Italian dish that is perfect for a family dinner or a special weekend meal.
The secret to perfect homemade tagliatelle starts with the right rolling pin. A traditional wooden rolling pin, like the ones we handcraft in Tuscany, helps you roll the dough evenly and gives you the control needed to create thin, delicate pasta the traditional Italian way. It is a simple tool, but it makes a real difference when making fresh pasta from scratch.
Homemade Tagliatelle with Meatballs
Ingredients:
For the meatballs and tomato sauce:
- 500 g ground beef
- 50 g grated Parmesan cheese
- 1 egg
- 50 g fresh breadcrumbs
- 2 tablespoons chopped parsley
- 1 garlic clove, minced
- Salt and black pepper
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 700 ml tomato passata
- fresh basil leaves
Start by making the tagliatelle pasta dough with your favorite recipe.
Then prepare the meatballs: in a large bowl, combine the ground beef, Parmesan, egg, breadcrumbs, parsley, garlic, salt, and pepper. Mix gently until everything is well combined. Shape the mixture into small meatballs, about the size of a walnut.
Afterwards cook the sauce: heat the olive oil in a large pan over medium heat. Add the onion and cook until soft. Pour in the tomato passata and season with salt. Carefully add the meatballs to the sauce. Cover with a lid and let them cook gently for about 30 minutes, stirring from time to time. Add the fresh basil during the last few minutes of cooking.
When the meatballs and tomato sauce are ready, bring a large pot of salted water to a boil. Cook the fresh tagliatelle for 2 to 3 minutes, until al dente. Drain the pasta and transfer it directly to the pan with the sauce. Toss gently so the tagliatelle are evenly coated. Serve with three or four meatballs on top of each plate.