Summary

Ingredients

For the meat:

• 500 g minced beef
• Pinch (s) chilli flakes
• Pinch nutmeg
• 2 cloves garlic
• salt
• 1 egg (s)
• 1 handful parmesan
• 1 lemon (s), grated zest it

For the sauce:

• 2 cloves garlic
• 1 bunch basil
• 1 chilli pepper (s), dried
• 2 cans tomato (s) (plum tomatoes) à 400 g
• 1 dash balsamic vinegar
• salt
• 1 handful parmesan
• some butter
• 600 g taliatelle, or pappardelle

Print Recipe Pin Recipe

Instructions

1. For the sauce, heat some olive oil in a saucepan and fry the garlic with the basil stalks (without leaves) and the chilli flakes. Add tomatoes and vinegar and let simmer for about half an hour. Then fish out the chilli pepper.
2. For the meatballs, mix all the ingredients together and form small balls. Heat some olive oil in a pan and fry the balls brown. Add the fat to the sauce and simmer for another 10 minutes.
3. During this time, cook the pasta until al dente.
4. Drain the pasta and pour over the sauce with meatballs. Add the butter, parmesan and basil leaves and serve immediately.