Tagliatelle with Meatballs

“There is an appetizing contrast of textures and flavors in this satisfying family dish! My son has an Italian girlfriend, and this is what I will impress her with!”
1hr 50mins

Ingredients Nutrition


  1. To make the sauce, heat the oil in a pan.
  2. Add the onions and celery and cook until translucent.
  3. Add the garlic and cook for 1 minute.
  4. Stir in all the tomatoes with the tomato paste, sugar, and wine, and season to taste with salt and pepper.
  5. Bring to a boil and simmer for 10 minutes.
  6. Meanwhile, break up the meat in a bowl with a wooden spoon, until it becomes a sticky paste.
  7. Stir in the bread crumbs, garlic, herbs, and spices.
  8. Stir in the cheese and enough milk to make a firm paste.
  9. Flour your hands, take large spoonfuls of the mixture, and shape into 12 balls.
  10. Heat the oil in a skillet and cook the meatballs for 5-6 minutes, until browned.
  11. Pour the tomato sauce over the meatballs.
  12. Lower the heat, cover the pan, and simmer for 30 minutes, turning once or twice.
  13. Add a little extra water if the sauce is beginning to become dry.
  14. Bring a large pan of lightly salted water to a boil.
  15. Add the pasta, bring back to a boil, and cook for 8-10 minutes, until tender but still firm to the bite.
  16. Drain the pasta, then turn into a warmed serving dish, dot with the butter, and toss with 2 forks.
  17. Spoon the meatballs and sauce over the pasta and serve immediately.
  18. Enjoy!

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