Tagliatelle al rosmarino con sugo al pomodoro e polpettine di carne

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice adds sweetness without alcohol, while broth enhances flavor.

Prepare the tagliatelle dough by mixing 150 g of flour 00, 50 g of durum wheat flour, 2 eggs, 1 sprig of rosemary, and a pinch of salt. Roll out the dough and cut into tagliatelle.

For the meatballs, mix 400 g of ground beef, 50 g of sausage, 50 g of breadcrumbs, 1 large egg, 50 g of grated Parmigiano Reggiano, half a clove of garlic, a handful of parsley, salt, and pepper. Form into meatballs.

Chop 1 small golden onion and sauté in olive oil until translucent.

Add the meatballs to the pan and brown them on all sides.

Pour in 500 g of tomato pulp and let it simmer to create the sauce.

Cook the tagliatelle in boiling water until al dente, then drain and combine with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens