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    Spaghetti with Meatballs and Grana Padano Riserva cheese

    Group 393Medium
    Group 3824 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.