Tagliatelle with sauce, and meatballs 

Tagliatelle with sauce and meatballs is the classic Sunday first course, often prepared at my house on the weekend and that my whole family can agree on, which is quite rare! A rich and tasty dish that evokes many beautiful memories in me and that I always prepare with a lot of joy!

Ingredients

FOR THE MEATBALLS

350 g minced mixed meat

50 g Grana Padano

1 egg

1 sandwich

Half a cup of milk

1 clove garlic

chopped parsley

salt

Pepper

1 pinch nutmeg

FOR THE SAUCE

500 ml tomato puree

1 sprig basil

2 tbsp extra virgin olive oil

1 pinch chili powder

salt

Preparation

Place in the bowl the minced meat with the eggs, the grated Grana Padano, three tablespoons of breadcrumbs, the bread soaked in milk and well squeezed, the minced garlic clove, parsley. Season with salt and pepper and a pinch of nutmeg, knead well with your hands until the mixture is soft but compact. Knead the mixture for a long time to make it well blended. Shape into meatballs and dip each one in breadcrumbs. Place the meatballs to rest for 30 minutes in the refrigerator. Then put them on the baking tray lined with parchment paper and bake at 180° for about 10 minutes. Now prepare the sauce. Put the garlic clove in the pan with a drizzle of oil, immediately add the tomato puree. Add a glass of water and cook for about 20 minutes. Season with salt and basil. Add the meatballs to the tomato sauce and continue cooking for another 10 minutes. Cook the tagliatelle al dente in plenty of salted water, remove them with a fork and place them in the pan with the meatball sauce. Mix carefully and serve immediately, enjoy!