TAGLIATELLE AL SUGO CON POLPETTE di Benedetta Rossi - Ricetta TV Fatto in Casa per Voi

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Lower in fat and calories, or more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Dairy-free alternative or a more affordable cheese.

Prepare the dough for the tagliatelle by mixing 4 eggs, 400 g of flour, 20 g of olive oil, and a pinch of salt until smooth.

Roll out the dough and cut it into tagliatelle strips.

For the meatballs, combine 300 g of ground meat, 50 g of milk, 1 tablespoon of grated cheese, 50 g of breadcrumbs, chopped parsley, and salt to taste. Form into small balls.

For the sauce, sauté ½ onion, 1 celery stalk, and 1 carrot in olive oil until soft.

Add 500 g of tomato puree and season with salt. Let simmer.

Cook the meatballs in the sauce until cooked through.

Boil the tagliatelle in salted water until al dente, then drain and combine with the sauce and meatballs.

Cooking Techniques

Spice Level:

Allergens