Pasta with Meatballs


  • 2 cup Peeled fresh plum tomatoes or canned Italian plum tomatoes.
  • 4 Tbs Butter
  • 2 sm Onions, chopped fine
  • 1 Clove garlic, chopped fine
  • 4 sl Bacon, cooked and crumbled salt and black pepper
  • 1/2 cup Marsala
  • 1/2 tsp Dried oregano
  • 1/2 lb Vermicelli
  • 1 cup Fresh grated Parmesan or Romano cheese

Preparation Method:

  • Meatballs:/2 lb. Ground chuck sl French bread, moistened with 1/2 cup milk and squeezed dry tb Minced parsley Eggs, lightly beaten /4 c grated parmesan cheese salt and ground pepper tb vegetable oil.
  • Here’s the recipe I made the other night with the nice pasta sauce.
  • The sauce, on the other hand, was very tasty.
  • For the pasta I used rigatoni, the first type of pasta I made with the new machine.
  • Put the tomatoes through a food mill to puree pulp and remove seeds.
  • In a large skillet or medium saucepan, melt half the butter and cook the onions on until soft.
  • Add the garlic, tomato puree, and crumbled bacon.
  • Then add salt and pepper to taste and boil this sauce hard for five minutes.
  • Add the marsala and oregano and cook for another 5 minutes.
  • Set it aside.
  • Put all the meatball ingredients except the vegetable oil in a bowl and mix with your hands.
  • Shape the mixture into 12 balls, and in the skillet brown them on all sides in the vegetable oil.
  • Do not overcook, they will cook further in the sauce.
  • Add the meatballs to the tomato sauce and keep warm.
  • You can brown the meatballs ahead of time and add them to the sauce when you are ready.
  • Cook the pasta until al dente, drain well and return to the pot in which it cooked.
  • Add remaining butter and toss well.
  • Add several large Spoonfuls of the tomato sauce and toss well again.
  • Transfer pasta to a large serving platter or bowl.
  • Pour sauce and meatballs overall, serve and pass the cheese.
  • Wine: A chianti classico
  • Washing, rinsing, and draining Pasta, try our Colanders.

Servings: 6

Warm regards,
Best Nice Deals Team

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