Meatballs in Tomato Sauce with Tagliatelle
- 2 large onions
- 2 garlic cloves
- 4 Tbsps olive oil
- 1 lg can tomatoes (about 800 grams drained)
- 500 grams Ground meat
- 8 Tbsps breadcrumbs
- 2 eggs
- 4 Tbsps Parmesan (freshly grated)
- 3 Tbsps mixed Italian Fresh herbs (finely chopped)
- 500 grams Tagliatelle
- freshly ground peppers
- ground paprika
- Basil (for garnish)
Peel and dice onions and garlic. Sauté onions and garlic in 2 tablespoons hot oil. Remove half of onions and garlic and set aside. To the pan, add tomatoes with their liquid. Mash with a potato masher and simmer, uncovered, about 30 minutes.
In a bowl, combine ground meat, remaining cooked onions and garlic, breadcrumbs, eggs, Parmesan and herbs. Mix well. With moistened hands, form mixture into meatballs. In remaining oil, fry meatballs on all sides. Transfer meatballs to a plate or dish and bake in a preheated oven at 120°C (approximately 250°F), about 15 minutes.
Cook pasta in salted boiling water until al dente. Season tomato sauce. Serve pasta with sauce and meatballs. Sprinkle with basil leaves.