Pappardelle Con Polpette
Pappardelle With Meatballs
About This Recipe
Are you looking for a delicious beef recipe with a difference? If you are, you’ve found it! Here’s my pappardelle with meatballs for you to enjoy.
This is a family favourite and a staple for the kids. True Italians never serve spaghetti with meatballs; it has to be fettuccine or pappardelle pasta to be authentic.
Ingredients
- 250g Minced Beef
- 1 Egg
- Handful Fresh Flat Leaf Parsley, Finely Chopped
- 100g White Flour, Type '00'
- 90ml Olive Oil
- 1 Onion, Peeled and Finely Chopped
- 1 Red Chilli, Deseeded and Finely Sliced
- Small Glass Red Wine
- 600g Chopped Tomatoes, Tinned
- 500g Pappardelle
- To Taste Salt
- 100g Pecorino Cheese, Freshly Grated, To Garnish
Weight Converter
Found in This Book
Feast your eyes on the finest pappardelle with meatballs! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
- In a large bowl, mix the minced beef, egg and parsley together. Season to taste.
- Take a teaspoonful of the meat mixture and use your hands to roll it into a ball. Dust the ball in the flour and put to one side. Repeat with the rest of the mixture.
- Heat the olive oil in a frying pan and gently sauté the onion and chilli until soft. Add the meatballs and fry gently for about 6 minutes until golden brown. Now add the wine and simmer for about 2 minutes until the alcohol has evaporated. Add the chopped tomatoes, season to taste and cook for a further 4 minutes.
- Meanwhile cook the pasta in a large pan of boiling, salted water until al dente. Drain and add it to the sauce. Mix well.
- Serve the pasta with the freshly grated Pecorino cheese.
Once you’re done, simply sit back and enjoy your pappardelle with meatballs and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Linguine Alla AmatricianaLinguine With Cherry Tomatoes, Pancetta And White Wine
With no doubt, I have to dedicate this recipe to my friend and manager Jeremy Hicks. We have known each other for seven years now and without fail he has to have this pasta dish at least once a week. I actually agree with him, it's one of my favourites too, because I just love the combination of the onion, pancetta and chilli. If you prefer, you can substitute linguine with spaghetti or tagliatelle.
4
Serves10
IngredientsPork
Main IngredientMozzarella SfiziosaMarinated Mozzarella Balls
When you think of Italian cheese, two come to mind immediately – mozzarella and Parmesan. This recipe puts mozzarella front and centre with two different marinades that are guaranteed to impress!
2
Serves16
IngredientsCheese
Main IngredientZUPPA DI PESCE ALL'AMALFITANAAmalfi-Style Fish Soup
You can find wonderful fish soups and stews along the Amalfi coast. They all tend to be hearty, substantial and big on flavour, but there are many variations on the theme, depending on the cook’s preference and what’s available in the market on the day. Here I’ve used a mixture of haddock, red mullet and prawns, but plenty of other types of fish, as well as mussels, squid and clams, are also...
4
Serves14
IngredientsBucatini al pesto sicilianoBucatini with Sicilian Pesto
Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.
4
Serves13
IngredientsSpaghettini alle cozze, pomodorini e vino biancoSpaghettini with Mussels, Cherry Tomatoes & White Wine
I love recipes that require just a few good-quality ingredients and are simple to make yet really have the ‘wow factor’, such as this pasta dish with mussels. You don’t have to use the bottarga - the dish stands alone without it - but a Sardinian cook would almost certainly grate it over the top of the finished dish.
4
Serves10
IngredientsSeafood
Main IngredientSpigola con puré di cannellini e salsa al basilicoPan-Fried Sea Bass With Cannellini Mash & Basil Sauce
It has often been said that beans are the meat of the poor man, as they are a healthy alternative to meat, but in Italy, beans are used in pasta dishes, salads, mashed and spread on bruschetta - to name but a few options. They are used all day every day and are so incredibly good for you - packed with protein and soluble fibre, they make a really wonderful alternative to potatoes. The creamy bean mash...
4
Serves14
Ingredients
Discuss This Recipe