2020-08-13 / test@t

Green tagliatelle with meatballs

Tagliatelle is a wide pasta from the Emilia-Romagna region. According to legend, tagliatelle were invented in 1487 during the Renaissance. Lucrezia Borgia's blonde curly hair inspired the romantic and skillful chef to create the pasta he prepared for her wedding.

Ingredients

1 medium onion
1 medium carrot
1 celery stalk
70 g pancetta
600 g chopped tomatoes
1 tsp. dried oregano
300 g minced pork
1 egg
50 g butter
olive oil
salt, freshly ground black pepper
grated parmesan for serving
200 g boiled and squeezed spinach
350 g flour
2 large eggs
1 tbsp. l. olive oil

STEP-BY-STEP COOKING RECIPE

Step 1

Squeeze the spinach well, chop in a blender.

Step 2

Sift flour with a slide on a board, make a depression in the middle and break the eggs into it, loosen it with a fork. Add spinach and butter and start kneading with a fork, starting from the center.

Step 3

Stir the paste for at least 10 minutes. (you can use a food processor for this) until the dough is smooth and elastic. Roll the finished dough into a ball, wrap in plastic wrap or in a damp towel and leave for 30 minutes.

Step 4

Divide the dough into 4-6 pieces and roll each piece in turn on a floured board, working with a rolling pin from center to edge (you can use a food processor attachment or a pasta machine). Don't roll the paste too thin. Roll the dough into a tight roll and cut the tagliatelle 8 mm wide. Dry a little.

Step 5

Chop the onion, carrot and celery very finely. Chop the pancetta finely too. Heat 1 tbsp in a saucepan. l. olive oil, add pancetta and sauté 5 minutes. Then add vegetables and cook for another 5-7 minutes, until soft. Add tomatoes and oregano to a saucepan, bring to a boil and simmer for 30 minutes.

Step 6

Combine the minced meat with egg, salt and pepper. Form small meatballs with wet hands. Heat the butter in a skillet and fry the meatballs until golden brown on all sides. Transfer the meatballs to the sauce and cook for another 10 minutes.

Step 7

At this time, boil water in a large saucepan and season with salt. Boil the tagliatelle until al dente and transfer to the sauce. Stir gently and heat together for 2 minutes. Add some pasta water if necessary. Spoon the pasta onto bowls and sprinkle with Parmesan cheese.

Preparation time

30m

Cooking time

Servings

Catalog