I can’t wait to share with you the Best Fettuccine And Meatballs you will probably have.
There is a tradition in the Italian home: the Sunday Sauce. It is a sauce that is started in the morning and served for dinner. Yes, a good pasta sauce takes all day (or at least a large part of it). And since most people don’t do much on Sundays, it is very doable for the average cook. Consider this dish a small weekend victory everyone will enjoy.
Spaghetti (I used Fettuccine here) and meatballs are a North American classic! Too often, people sacrifice the flavor of a pasta dish for the sheer girth of pasta and meat. At least, that’s been my experience with pasta and meatballs. This is why this Fettuccine And Meatballs recipe takes the time to cook the meatballs and braise them in a multi-levelled and a flavorful sauce that any average cook can pull off. So, this coming Sunday, try out our Sunday Sauce with Meatballs.
The Best Fettuccine And Meatballs
TO MAKE THE MEATBALLS:
- 1 pound lean ground beef or pork if you prefer
- 1 large white onion diced
- ½ head garlic crushed
- 1 teaspoon red chili flakes
- ¼ cup bread crumbs
- 2 teaspoons dried rubbed basil
- 2 teaspoons dried rubbed oregano
- ½ teaspoon ground black pepper
TO MAKE THE SAUCE:
- 1 large white onion chopped
- ½ head garlic crushed
- ½ pound chopped white mushrooms
- 10 grams dried ground porcini mushrooms
- 1 large can diced tomatoes or jar of passata
- 2 cups good red wine
- ¼ cup fresh thyme leaves you can substitute rosemary or basil here if you want
- To make the meatballs, combine all the ingredients in a large bowl and mix thoroughly until everything is evenly mixed together. Then, separate the mixture into 12 portions and roll it into meatballs.
- In an oven-ready frying pan, heat one tablespoon of olive oil and sear the meatballs, turning as needed. Once the outside of the meatballs are seared, remove them from the pan and set them aside on a plate covered with a paper towel.
- In the same pan, sauté mushrooms, onions and garlic (add salt and pepper) and cook until onions are translucent (approximately 5 minutes).
- Once the vegetables are adequately cooked, deglaze the pan with the wine. Bring to a boil and reduce the mixture by half. At this stage, add the tomatoes, rosemary and dried porcini mushrooms. Bring to boil once again, add the meatballs and cover them in the sauce.
- Place the sauce and meatballs in a 330-degree oven and cook for at least two hours uncovered. At this stage, once the pan is removed from the oven, add salt and pepper to taste (this way, you will not over salt the sauce).
- Serve the sauce and meatballs with any kind of 750 grams of Fettuccine or any pasta, grated parmesan cheese, and a nice piece of bread. Enjoy!