Spaghetti alla Chitarra with Meatballs
Category: Pasta Dishes
Servings: 4
Ingredients
For the Meatballs:
| Ingredient | Quantity |
|---|---|
| Ground lamb (costolette di agnello) | 300g |
| Pork ribs (costine di maiale) | 300g |
| Beef (manzo) | 300g |
| Celery (sedano) | 1 stalk |
| Carrot (carote) | 1 |
| White onion (cipolla bianca) | 1 |
| Peeled tomatoes (pomodori pelati) | 700g |
| White wine (vino bianco) | 50ml |
| Salt (sale fino) | to taste |
| Extra virgin olive oil (olio extravergine d’oliva) | to taste |
| Black pepper (pepe nero) | to taste |
For the Pasta:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (farina 00) | 300g |
| Eggs (uova) | 3 |
| Beef (carne bovina) | 300g |
| Egg (uova) | 1 |
| Parmigiano Reggiano DOP | 20g |
| Nutmeg (noce moscata) | to taste |
| Black pepper (pepe nero) | to taste |
| Salt (sale fino) | to taste |
Instructions
Step 1: Prepare the Meatballs
- In a large bowl, combine the ground meats (lamb, pork, and beef) with 1 egg, black pepper, and a pinch of salt.
- Shape the mixture into small meatballs, and arrange them on a floured tray.
- Cover the tray with plastic wrap and set the meatballs aside.
Step 2: Prepare the Meat Sauce
- Finely chop the celery, carrot, and onion.
- In a large pan, heat a drizzle of olive oil over medium heat. Add the chopped vegetables and sauté for a few minutes until softened.
- Add the mixed meats (lamb, pork, and beef) to the pan and cook until the meat begins to brown.
- Pour in the white wine and let it evaporate, then add the peeled tomatoes. Stir well to combine.
- Season with salt and pepper to taste, then cover and let the sauce simmer for approximately 3 hours, stirring occasionally.
Step 3: Make the Fresh Pasta
- On a clean surface, sift the flour into a mound and create a well in the center.
- Crack the 3 eggs into the well, and using a fork, gently beat them, gradually incorporating the flour from the edges. Once the dough begins to come together, start kneading with your hands.
- Continue kneading for about 10-15 minutes, until the dough is smooth and elastic. Cover the dough with a clean cloth and let it rest for 30 minutes.
- Roll out the dough into a thin sheet, then dust it with flour. Lay the sheet onto the “chitarra” (pasta maker) and roll a rolling pin over it to cut the pasta into spaghetti-sized strands.
Step 4: Cooking the Meatballs and Pasta
- Heat a little olive oil in a pan and briefly brown the meatballs until they are golden and cooked through. Remove them from the pan and set aside.
- Strain the meat sauce, removing the chunks of meat, but keeping the rich sauce.
- Bring a large pot of salted water to a boil, then add the freshly made spaghetti. Cook for about 2-3 minutes until al dente.
- Drain the pasta, and combine it with the meat sauce (without the meat chunks). Toss the pasta in the sauce until evenly coated.
- Serve the pasta with meatballs on top and sprinkle with grated Parmigiano Reggiano.
Tips:
- For a richer sauce, you can add a dash of red wine while simmering the tomatoes.
- If you prefer a lighter pasta, you can opt for whole wheat flour or add some spinach to the dough for color.
- Serve the dish with a fresh side salad and a glass of crisp white wine for a complete meal.
Enjoy your Spaghetti alla Chitarra with Meatballs, a hearty, flavorful Italian classic!
