Try this Meatballs a la bolognaise recipe for an easy to make family dinner. We recommend you make this recipe using our cookware from the Revolution line.
- 350 grams of ground beef
- 100 grams stale bread
- 2 shallots
- 6 springs of flat Italian parsley
- 1 bouquet garni (or use sprigs of parsley, one or two thyme branches and a bay leaf on a stalk of celery)
- One carrot
- 1 small celery stalk
- A large red onion
- 2 cloves
- garlic
- 2 large tomatoes chopped
- 40 cl tomato passata (or take crushed tomatoes and blend them into a coulis)
- 200 grams of spaghetti
- Olive oil
- Fine salt
- Freshly ground pepper
- In a mixing bowl, combine the ground beef and stale bread (crumbled), with finely chopped shallots and 4 sprigs of parsley.
- Then season and mix thoroughly before shaping into balls. Peel and cut the carrot into tiny cubes, along with the celery stalk, red onion, and garlic. Sweat the vegetables in the cocotte in olive oil.
- After adding in the meatballs and the bouquet garni, cook for 10 minutes, stirring gently. Add the chopped tomatoes, and pour in the passata.
- Simmer over very low heat for 1hr30.
- Cook the pasta separately in a pot of salted boiling water, al dente. Strain and add to the bolognaise.
- Mix, sprinkle with chopped parsley, and serve the meatballs a la bolognaise immediately.
If you are looking for a meatless Italian recipe, try the spinach and mushroom lasagna here.
