MeatBalls
** For the Pasta **
• 7 cups flour
• 6 whole eggs (you can, if you want, use 2 pounds store
bought fresh linguine)
• ** For the Meatballs **
• 8 ounces (200 grams) veal, ground
• 1 egg
• 8 ounces (200 gr) freshly grated Parmigiano
• 8 ounces (weight; 200 gr) bread crumbs
• A small pinch of nutmeg
• Oropuro extravirgin Olive oil for frying
• ** For the Sauce **
• 2/3 pound (250 g) each beef, pork, mutton, and lamb, diced
• 6 plum tomatoes, blanched, peeled and seeded
• A small onion
• A carrot, minced
• 3/4 cup Oropuro extravirgin olive oil
• Salt
• 7 cups flour
• 6 whole eggs (you can, if you want, use 2 pounds store
bought fresh linguine)
• ** For the Meatballs **
• 8 ounces (200 grams) veal, ground
• 1 egg
• 8 ounces (200 gr) freshly grated Parmigiano
• 8 ounces (weight; 200 gr) bread crumbs
• A small pinch of nutmeg
• Oropuro extravirgin Olive oil for frying
• ** For the Sauce **
• 2/3 pound (250 g) each beef, pork, mutton, and lamb, diced
• 6 plum tomatoes, blanched, peeled and seeded
• A small onion
• A carrot, minced
• 3/4 cup Oropuro extravirgin olive oil
• Salt
Preparation
Begin by preparing the sauce: Slice the onion and sauté it in the oil, and when it has become translucent add the meat. Cook, stirring, until the meat has browned, then add the tomatoes and carrot, and simmer for about three hours, checking seasoning towards the end of the cooking time.
Meanwhile prepare the pasta, combining the eggs and flour and kneading the resulting dough for a half hour, and letting it sit for a half hour more. Roll it out slightly (1.5 mm) and press it through the chitarra (you can, if you want, make tagliatelle, or, for that matter, use store-bought pasta).
Combine the ingredients for the meatballs and make them, rolling blebs of the paste between your palms to make balls (1 cm) in diameter.
Bring abundant salted water to a boil and cook the pasta, stirring it with a fork to keep the strands from tangling (if it’s fresh pasta figure a cooking time of about 3 minutes). Drain the pasta, season it with most of the sauce, and divvy it out into the plates. Use the remainder of the sauce to season the meatballs, and sprinkle them over the pasta.
