Spicy Beef Meatball Fresh Tomato Pasta
Italian flat pasta with homemade beef meatballs in red sauce, finished with unsalted cream.
Ingredients
Fettuccine
200 g
Ground beef
200 g
Egg white
1
Basil leaves
12 slices
Unsalted butter
10 g
Tomato sauce
Salt
Ground black pepper
Seasoning A
Instructions
1
Cook the pasta
Take a pasta pot, fill with water, bring to a boil over medium heat. Add 1 tsp salt, then add the fettuccine, stirring occasionally while cooking. When the water returns to a boil, reduce heat to low and continue cooking for approximately 8 minutes. Remove the pasta, drain thoroughly and set aside.
2
Make the meat mixture
Take a metal mixing bowl, add ground beef, egg white and seasoning A, stir until well combined. Beat the meat mixture for 10 minutes to give it a springy, elastic texture.
3
Cook the beef meatballs
Fill a soup pot with an appropriate amount of water, bring to a rolling boil over high heat, then reduce heat to low. Scoop the meat mixture into portions to form beef meatballs, then gently lower them into the soup pot with a spoon. Cook until all meatballs float to the surface, then remove and set aside.
4
Assemble and season
Add tomato sauce to a frying pan, bring to a gentle boil over low heat. Add the cooked beef meatballs and washed basil leaves, then toss in the drained fettuccine and mix to coat evenly. Season with salt and ground black pepper to taste. Just before serving, add unsalted butter and stir until the sauce forms a smooth emulsion. Transfer to a serving plate, garnish with fresh basil leaves and serve.
