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    Spaghetti with Meatballs and Grana Padano Riserva cheese

    4 people
    T460 min


    • 320 g spaghetti
    • 300 g minced beef
    • 100 g Grana Padano Riserva
    • 300 ml tomato passata
    • 2 slices of sandwich bread
    • 1 onion
    • 1 carrot
    • 1 celery stalk
    • 1 egg
    • 1 cup of milk
    • 1 bunch of parsley and some basil leaves
    • extra virgin olive oil
    • salt & pepper


      STEP 1

      Fry the chopped onion, celery and carrot in a saucepan with a drizzle of olive oil.
      Add the tomato passata, season with salt and add the basil.
      Cover and simmer on low heat for at least 30 minutes.


      STEP 2

      In a bowl, mix the minced beef with the egg, Grana Padano Riserva, bread – soaked in milk and then squeeze to drain off the excess milk – chopped parsley and a pinch of salt.
      Mix the ingredients together to combine.



      STEP 3

      Wet your hands and form meatballs measuring 2 cm in diameter. Cook in the sauce for at least 10-15 minutes.
      In the meantime, bring a large pot of salted water to boil and cook the spaghetti until al dente, drain and toss with the sauce and meatballs.


      STEP 4

      Serve immediately, sprinkled with grated Grana Padano Riserva.