Meatballs with homemade pappardelle

Ingredients for 4 servings:

• 400 g minced meat, mixed
• 2 eggs
• 50 g breadcrumbs
• 50 g Grana Padano, freshly grated
• some parsley, chopped
• salt and pepper
• some olive oil
• 100 g minced meat, mixed
• 3 sprigs of celery
• 3 carrots
• 2 spring onions
• 1 tbsp, heaped tomato paste
• 600 g tomatoes, pureed
• 1 shot of red wine
• salt and pepper
• 300 g flour
• 3 eggs
• some salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

For the meatballs, put all the ingredients (except the olive oil) in a bowl and knead together. Form the mixture into small balls and then flatten them slightly. Add a little olive oil to a pan and fry the meatballs on both sides. For the sauce, chop the spring onions, carrots, and celery into small pieces and fry them in a second pan with a little olive oil. Add the minced meat and fold in until crumbly. Deglaze with the wine. Stir in the tomato paste and passata. Season with salt and pepper. Add the meatballs to the sauce and simmer over low heat with the lid closed. For the pasta, knead the flour, eggs, and salt into a smooth dough. Roll out the dough on a floured surface and cut into strips. Cook in boiling salted water until al dente. In Italy, pappardelle is eaten with tomato sauce as a starter, followed by the meatballs with salad and potatoes. This way, you can prepare the starter and main course at the same time.