Spaghetti with tiny meatballs in tomato sauce
Vincenzo's Plate · ♥ 13.2K likes · 443.9K views · 16 min video
Read about veal in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g spaghettone quadrato
- 200 g veal mince
- 2 tbsp Pecorino cheese
- parsley
- 1 whole carrot
- ½ whole onion
- 1 whole celery stick
- 1 bottle homemade passata
- 1 whole egg
- 3–4 tbsp extra virgin olive oil
Heat 3 to 4 tbsp extra virgin olive oil and add the chopped onion, carrot and celery for the soffritto. Cook about 10 minutes until softened and fragrant.
Cooking the soffritto
- ½ tbsp sea salt
- pepper
Add 1/2 tbsp sea salt and a generous amount of pepper. Cover and cook gently on low heat for at least an hour, stirring now and then so it does not stick.
- salt
- pepper
For the meatballs, season the veal mince with a pinch of salt and plenty of pepper, add the pecorino, parsley and the egg, and mix well by hand.
- extra virgin olive oil
Line a plate with baking paper. Wet the palm with olive oil so the meat does not stick and roll very small, round meatballs, small enough to sit on a fork with the spaghetti.
- 1 tbsp sea salt
Add 1 tbsp sea salt to boiling water and boil the meatballs about 1 to 1.5 minutes to seal them, so they do not break, until they rise to the surface.
Boil the spaghetti per the packet, 12 minutes, pushing it in and stirring every couple of minutes.
- pasta water
Add the spaghetti to the sauce with a little pasta water, less than half a mug, and mix until it absorbs the sauce.
- pecorino or parmigiano
Serve in layers: spaghetti, pecorino or parmigiano, meatballs; repeat, then finish with meatballs on top and a sprinkle of cheese.
Layering spaghetti, cheese and meatballs