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Penne with meatballs
4
90 minutes
Ingredients
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11.3 oz penne
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8.8 oz ground beef
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3.5 oz ground pork
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1 clove garlic
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1 tablespoon parsley
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1 egg
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1 small onion
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2 carrots
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14 oz crushed tomato
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A pinch of sugar (optional)
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1 small glass white wine
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2.8 oz grated Parmesan cheese
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Salt and pepper
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1 teaspoon fresh rosemary
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A dash of STAR Extra Virgin Olive Oil
Instructions
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1.
Cook the penne following the manufacturer’s instructions.
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2.
In a bowl, mix the ground meat with the crushed garlic clove, the parsley and the egg (preferably not beaten too much). Form the mixture into balls the size of a walnut.
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3.
Brown the meatballs in a saucepan with plenty of extra-virgin olive oil. Set them aside.
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4.
In the same oil, brown the onion. Add the sliced carrots and cook them together with the onion for a few minutes until they are al dente.
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5.
Add the tomato and rosemary and a pinch of sugar if you want to reduce the acidity. Add salt and pepper to taste.
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6.
Cover the pot and cook over medium-low heat for about 30 minutes.
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7.
After this time, add the meatballs and the white wine and continue cooking for another 30 minutes.
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8.
Add the penne, mix and serve with the Parmesan cheese sprinkled on top.
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