Tagliatelle with Meatballs
Indulge in the comforting flavors of homemade **Tagliatelle with Meatballs**, a classic Italian-inspired dish that combines tender ribbons of tagliatelle with hearty, perfectly seasoned meatballs simmered in a rich tomato sauce. This recipe showcases a flavorful blend of ground beef and pork, enhanced by Parmesan cheese, fresh parsley, and a hint of garlic for a truly aromatic experience. The meatballs are browned for added depth before being gently cooked in a savory tomato and herb sauce infused with oregano and fresh basil. Serve over al dente tagliatelle and finish with a sprinkle of Parmesan for a restaurant-quality meal that’s perfect for cozy dinners or special occasions. Ready in under an hour, this comforting dish is as satisfying to make as it is to eat—ideal for showcasing the magic of traditional Italian cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Tagliatelle pasta
- 300 grams Ground beef
- 200 grams Ground pork
- 50 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic cloves, minced
- 2 tablespoons Parsley, chopped
- 2 tablespoons Olive oil
- 800 grams Canned crushed tomatoes
- 1 medium Onion, finely chopped
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 5 leaves Basil leaves, fresh
- 120 milliliters Water
Instructions
In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, one minced garlic clove, the egg, parsley, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Mix gently until just combined.
Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on a plate or tray.
In a large skillet or frying pan, heat the olive oil over medium heat. Brown the meatballs on all sides, about 5 minutes. Remove the meatballs from the pan and set aside.
In the same pan, add the chopped onion and the remaining minced garlic clove. Sauté for 2-3 minutes until softened and fragrant.
Pour in the crushed tomatoes, water, dried oregano, 1 teaspoon of salt, and 0.25 teaspoons of black pepper. Stir well to combine.
Return the meatballs to the pan, lower the heat to a simmer, and cover. Let the sauce and meatballs cook for 25-30 minutes, stirring occasionally, until the meatballs are fully cooked and the sauce has thickened.
While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the tagliatelle pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Toss the cooked tagliatelle with the tomato sauce, adding a few tablespoons of reserved pasta water if needed to loosen the consistency of the sauce.
Serve the tagliatelle topped with meatballs and garnished with fresh basil leaves and additional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 6661 mg | 290% | |
| Total Carbohydrate | 224.1 g | 81% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 44.2 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1002 mg | 77% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3919 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
