Check Out My Full Travel Journal Follow My Journey Keep Reading Let’s Go Search Submit View All Of My Travel Photos Previous Next Previous Next Close Close Close Facebook Instagram Instagram Menu Recipes Travel Wine Map Cluster Map Pin Map Pin Map Pin Origin Pairing Tasting Notes Facebook Pinterest Twitter Facebook Pinterest Twitter Stella Monte Moscato Pinot vespa-prosecco

Back to All Posts

Pasta with Meatballs and Tomato Sauce

  • Pairs with: Montepulciano d’Abruzzo
  • Prep time: 20 min
  • Cooking time: 30 min
  • Difficulty: medium
Ingredients
  • For the tomato sauce:
 2 tbsp olive oil

  • 1 clove garlic, minced
  • 3 cups crushed tomatoes
  • 1 pinch dried oregano
  • 1 pinch red pepper flakes
  • 1 pinch sugar
  • 2 tbsp extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • For the meatballs:
 1/2 cup milk
  • 1/2 cup plain breadcrumbs
  • 1/2 cup Parmesan cheese, finely grated
  • 1 small white onion, very finely chopped
  • 1 clove garlic, minced
  • 3 1/4 cups ground beef
  • 1 large egg, lightly beaten
  • olive oil, for frying
  • To serve: 
10 cups fusilli pasta
Instructions
  1. For the tomato sauce: Heat the olive oil in a large saucepan set over a medium heat until hot.
  2. Add the garlic to the oil and saute for 20-30 seconds until golden and aromatic. Stir in the crushed tomatoes, dried oregano, red pepper flakes, sugar, salt and some freshly ground black pepper.
  3. Bring to a simmer and cook steadily for about 10 minutes, stirring from time to time, until thickened.
  4. Remove from the heat, stir through the extra-virgin olive oil, and season to taste with salt and pepper. Cover and set aside until needed.
  5. For the meatballs: Combine the milk and breadcrumbs in a small mixing bowl. Stir briefly and set aside.

Print Recipe