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Italian meatballs with black olive penne rigate

Cheese, Vegetables and Fruits, Risotto, Pasta and Rice, Beef

Family team work will add to the warmth of this hearty winter meal.

Ingredients

Recipe for 4 persons

Boulettes de viande

500 Gr
Ground beef
2 Clove(s)
Chopped garlic
50 Gr
Grated parmesan
20 Gr
Breadcrumbs
50 Ml
Milk
1 Unit(s)
Egg
1 Unit(s)
Onion
1 Unit(s)
Can of crushed plum tomatoes (28 oz)
6 Sprig(s)
Parsley

Penne Rigate

300 Gr
Penne rigate
2 Clove(s)
Chopped garlic
12 Chips
Parmesan
4 Leaf(ves)
Basil
200 Gr
Pitted black olives
  • Salt and pepper
  • Olive oil

Preparation time: 45 min

Preheat your Four at 400 °F

  • Plating

    In a deep dish, place the pasta in the bottom and make a little well in the middle.

    In the well, place the meat balls, and cover with some tomato sauce.

    Finish with shaved parmesan and a basil leaf.

    Just before serving, finish with some olive oil on top.

  • Olive Pene Rigate

    Bring a large pot of salted water to a rolling boil. Add the penne and cook for around 10 minutes (until al dente).

    Drain the pasta and set aside.

    In the same pot add a knob of butter, and sautee the garlic and the olives for a minute

    Add the pasta and mix delicately, trying not to colour the pasta. Season with salt and pepper.

  • Meatballs and tomato sauce

    Meatballs

    In a bowl, mix the garlic, ground beef, parmesan, breadcrumbs, milk, egg and parley. Season with salt and pepper.

    Using your hands, roll the meat mixture into balls and place on a baking tray with parchment paper. Place the tray in the oven and cook for 15 mins in the oven.

    Tomato Sauce

    While the meatballs are in the oven, heat a large pan with oil and sautee the onions over medium high heat, until starting to turn transparent, then add the canned tomatoes (and half of the liquid from the can). Season with salt and let simmer for about 15 minutes. Add the meatballs and lower the heat to low. Simmer for 20 minutes, periodically pouring the tomato sauce over the meatballs to keep them from drying out.

  • Preparation

    Chop garlic, finely dice onion, remove parsley from stems and chop leaves.

    Drain olives, be sure they are pitted.

Remember that parmesan is a very salty cheese. Adjust your seasoning to account for the cheese you put on top.

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