Tagliatelle with Meatballs

Tender pork meatballs will melt in your mouth, and the tomato sauce will delight you with its rich, full flavor. This is a dish that you can easily prepare for more formal occasions as well.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Meatballs

  • 500 g Meat, pork, ground

  • 25 g Breadcrumbs, dried

  • 2 slices Meat, pork, smoked bacon

  • 1 teaspoon Mustard

  • 1 piece Egg, egg yolk, fresh

  • 1 piece Shallot

  • pieces Spices, ginger, ground

  • 0.5 teaspoons Spices, caraway, seeds

  • pieces Salt, table

  • 2 spoons Oil, olive

  • 400 g Pasta, Macaroni

  • pieces Oil, olive

Sauce

  • 1 piece Caraway, fresh

  • 1 piece Shallot

  • 2 pod Garlic, fresh

  • 100 ml Alcohol, Wine, White

  • 1 can Tomato, pieces - can

  • pieces Spices, ginger, ground

  • pieces Salt, table

Steps

  1. Finely chop the shallot and chives, and cut the bacon into pieces. Dry roast the coriander seeds in a pan, then let them cool and grind them finely.

  2. In a bowl, add all the ingredients for the meatballs, except for the olive oil. Mix and knead the ingredients with clean hands until the spices are evenly distributed. Using wet hands, shape the mixture into 24 meatballs.

  3. Heat olive oil in a large pan and fry the meatballs in batches. Turn them while cooking to ensure they are evenly browned on all sides. Once cooked, remove them from the pan and set aside on a plate.

  4. While the meatballs are cooking, prepare the ingredients for the sauce. Remove the outer tough leaves of the fennel and wash it. Finely chop the shallot, garlic, chives, and fennel. In the same pan used for the meatballs, add the shallot, fennel, and garlic. Sauté the ingredients while stirring until they soften, then deglaze with wine. Use a spatula to scrape the bottom of the pan to release all the caramelized bits from cooking and frying. Once most of the wine has evaporated, add the tomatoes. Mix well, season with salt and pepper, then return the fried meatballs to the sauce. Simmer the dish gently for 40 minutes, adding a little water if needed, and turn the meatballs occasionally with a spatula. Once cooked and the sauce has thickened, add the chives.

  5. While the meatballs are simmering, bring a large pot of water to a boil for the pasta. Just before the water boils, add salt to increase the boiling intensity. Add the tagliatelle to the boiling water and cook according to the manufacturer's instructions.

  6. Drain the cooked pasta well and serve on plates. Pour the tomato sauce over the pasta and top with the meatballs. Drizzle with a bit of high-quality olive oil, sprinkle with grated Parmesan, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 214.71 kcal
  • Fat: 8.67 g
    • Saturated Fat: 2.43 g
  • Carbohydrates: 22.9 g
    • Sugars: 0.56 g
  • Protein: 8.99 g
  • Fiber: 1.25 g