Anelletti e Polpettine - Spaghetti-O’s & Meatballs

by rossella rago

(1 Reviews)

Anelletti e Polpettine - Spaghetti-O’s & Meatballs.

All kids love these...and adults too!

Ingredients

For 4 Person(s)

For the Meatballs:

1 pound ground meatloaf mix, Veal, pork and beef
2 large eggs
3/4 cup grated pecorino Romano cheese
3/4 cup grated Parmigiano reggiano cheese
3/4 cup plain bread crumbs
2 cloves garlic, finely minced or shaved
3 tablespoons fresh basil, minced

For the Sauce:

2 tablespoons extra virgin olive oil
3 cloves garlic, sliced
2 tablespoons tomato paste
24 ounces Tomato Passata (purée)
1 teaspoon salt
1 pound dried Anelletti Pasta

Directions

Anelletti Pasta available HERE!
To make the Meatballs:

In a large mixing bowl combine all the ingredients and mix with your hands until you have uniform mixture.
Roll into meatballs about 1/2 inch in diameter. Set aside.

To make the Sauce:

Put a large sauté pan over a medium flame and heat the oil.
Add the garlic and cook until fragrant, about 30 seconds.
Add the tomatoes and salt.
Fill the jar/can up with about 1/2 cup of water. Rinse out the jar/can and add it to the pan.
Bring the sauce to a boil and add the meatballs to the sauce. Return the pan to a boil and lower the heat to a simmer. Cook for 15-20 minutes, stirring occasionally.
Drop the pasta into salted boiling water and cook until al dente. Drain and add the pasta to the meatballs and sauce. Toss for 1-2 minutes.
Serve in warm bowls with a generous sprinkle of grated cheese.

Categories:

Nonna Romana Sciddurlo, All Recipes, First Course Recipes, Meat Recipes, Italian Pasta Recipes, Meatballs Recipes, Sunday Dinner Recipes

Reviews

Saturday, 13 August 2022
This is a great recipe and MUCH better than the canned stuff. :) My daughter requests it at least on...
See Full Review >> - NJ2NC_2006