Tagliatelle With Meatballs Recipes

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
• Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
• Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
• Gently toss pasta with some more flour. Air dry for 30 minutes.
• Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

Steps:

• To make the sauce, heat the oil in a pan.
• Add the onions and celery and cook until translucent.
• Add the garlic and cook for 1 minute.
• Stir in all the tomatoes with the tomato paste, sugar, and wine, and season to taste with salt and pepper.
• Bring to a boil and simmer for 10 minutes.
• Meanwhile, break up the meat in a bowl with a wooden spoon, until it becomes a sticky paste.
• Stir in the bread crumbs, garlic, herbs, and spices.
• Stir in the cheese and enough milk to make a firm paste.
• Flour your hands, take large spoonfuls of the mixture, and shape into 12 balls.
• Heat the oil in a skillet and cook the meatballs for 5-6 minutes, until browned.
• Pour the tomato sauce over the meatballs.
• Lower the heat, cover the pan, and simmer for 30 minutes, turning once or twice.
• Add a little extra water if the sauce is beginning to become dry.
• Bring a large pan of lightly salted water to a boil.
• Add the pasta, bring back to a boil, and cook for 8-10 minutes, until tender but still firm to the bite.
• Drain the pasta, then turn into a warmed serving dish, dot with the butter, and toss with 2 forks.
• Spoon the meatballs and sauce over the pasta and serve immediately.
• Enjoy!

Steps:

• First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
• Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
• Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin - the meatballs will brown better if spaced out a bit.
• Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
• Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
• Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
• Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
• Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.