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Spinach Fettuccine with Parmesan Meatballs

Spinach fettuccine with an herb tomato sauce topped with rich garlic parmesan meatballs. 

ABOUT THE DISH

Spinach fettucine from our partner Sunrise Creative Gourmet is one of their most popular noodle flavor and pairs well with this tomato based sauce.

Fettuccine is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick noodle made of egg and flour, wider than, but similar to, the tagliatelle typical of Bologna.

Ingredients
Spinach fettuccine
Whole Peeled Tomatoes
Red wine
Garlic
Parsley
Grass Run Farms Ground Beef

Cooking terms for this recipe

Simmer To stew gently below or just at boiling point.
Sear To cook the surface of meat very quickly with intense heat.
Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.

What you need

Medium pot with lid

2 Large sauté pans

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Rinse and dry all produce. Bring 6 cups of salted water to a boil in a medium pot. Peel and dice the yellow onion. Remove oregano leaves from stem and chop. Remove parsley leaves from stem and chop. Remove basil from stems and chiffonade. Open the whole peeled tomatoes and pour entire contents into a bowl. Grate the Grana Padano. Mince the garlic.

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Step 2: MAKE THE SAUCE

In a large sauté pan over medium heat add 1 Tbsp. of oil. When hot add the diced onion and sauté until soft and translucent, about 3 minutes. Add in the garlic and sauté for 1 minute. Add the red wine to deglaze the pan then add the whole peeled tomatoes. Reduce heat to low, season with a pinch of salt and pepper and cover. Let simmer for …… minutes until the meatballs are done. While simmering move on to make the meatballs (step #3).

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Step 3: MAKE THE MEATBALLS

Open the ground beef pack and place beef into a large mixing bowl. Season the beef with 1 tsp of salt, a pinch of cracked black pepper, half of the minced garlic, half of the chopped oregano and 3/4’s of the Grana Padano. Using your hand or a fork mix until all of the ingredients are well incorporated. Roll out about 6-8 meatballs and place on a plate.

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Step 4: SEAR THE MEATBALLS

In a large sauté pan over medium heat add 1 Tbsp. of oil. When hot add the meatballs to the pan. Sear on all sides by rolling the meatballs around as the cook, about 5-6 minutes. When done, use a slotted spoon or tongs to place the meatballs into the sauce along with the basil, mix well.

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Step 5: COOK THE PASTA

While the meatballs are cooking add the fettuccine to the boiling water and cook for 8-10 minutes until al dente. When done drain well and place back into the pot.

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Step 6: PLATE YOUR DISH

Divide the pasta up between 2 bowls. Divide the sauce and meatballs between 2 bowls and pour over the noodles. Garnish with the remaining Grana Padano and fresh chopped parsley.