Some recipes are handed down over the years. This is one of them.
A piece of heart and the world’s best pasta. The one that only grandmothers can teach you in the best way.
Vesuviotti with sauce and meatballs.
Ingredients:
500g ground calf meat
Parmigiano Reggiano as much as needed
100g milk-soaked bread
1 onion
1 litre tomato sauce
2 eggs
Salt
Pepper
Nutmeg
Extra virgin olive oil
300g Vesuviotti (or the kind of pasta you prefer)
First of all, prepare the sauce.
Brown the chopped onion with the extra virgin olive oil in a saucepan, add the tomato sauce, adjust salt, lower the heat and let it cook.
Put the ground calf meat in a bowl and mix it with the eggs, pepper, salt, nutmeg and the milk-soaked bread.
Finally shape small meatballs with your hands and dive them into the sauce.
Let them cook for about half an hour over a gentle heat.
Meanwhile, boil abundant water in a saucepan, salt it and drop the pasta.
Drain it al dente and finish to cook in a pan with the sauce and the meatballs.
