Homemade Spaghetti alla Chitarra with Savory Meatballs and Rich Tomato Sauce

Category: Pasta Dishes
Servings: 4

Ingredients

For the Meatballs:

For the Pasta:

Instructions

Step 1: Prepare the Meatballs

1. In a large bowl, combine the ground meats (lamb, pork, and beef) with 1 egg, black pepper, and a pinch of salt.
2. Shape the mixture into small meatballs, and arrange them on a floured tray.
3. Cover the tray with plastic wrap and set the meatballs aside.

Step 2: Prepare the Meat Sauce

1. Finely chop the celery, carrot, and onion.
2. 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.
3. Add the mixed meats (lamb, pork, and beef) to the pan and cook until the meat begins to brown.
4. Pour in the white wine and let it evaporate, then add the peeled tomatoes. Stir well to combine.
5. 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

1. On a clean surface, sift the flour into a mound and create a well in the center.
2. 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.
3. 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.
4. 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

1. 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.
2. Strain the meat sauce, removing the chunks of meat, but keeping the rich sauce.
3. 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.
4. Drain the pasta, and combine it with the meat sauce (without the meat chunks). Toss the pasta in the sauce until evenly coated.
5. 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!