45 Minute Bolognese Meatballs with Tagliatelle Pasta
Love ragu alla bolognese sauce? Then you are going to love meatballs bolognese. All the flavors found in authentic bolognese sauce rolled into a meatball. Bonus? They don't have to simmer for hours on the stove —only 45 minutes—so by the time the sauce and the tagliatelle cooks al dente, you'll have an easy weeknight meal or Sunday supper with the family.
Ingredients
For the meatballs:
- 1 Tablespoon olive oil more if needed
- 3 oz pancetta
- 1 carrots finely diced
- 1 celery finely diced
- ½ onion finely chopped
- ½ cup white wine it has to evaporate completely; you can use red if you prefer
- 1 lb ground beef I use 80%
- 1 lb ground pork
- ½ cup panko
- 1-2 slices soft bread crusts removed to make ½ cup
- 2 large eggs
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¼ teaspoon nutmeg
- ¾ cup chicken broth
- 1 recipe San Marzano tomato sauce
- 1 lb tagliatelle pasta or homemade tagliatelle, cooked al dente
Instructions
- Preheat oven to 425˚
- Make San Marzano tomato sauce recipe.1 recipe San Marzano tomato sauce
- In a large mixing bowl, mix both meats until combined.1 lb ground pork, 1 lb ground beef I use 80%
- Saute the pancetta in the olive oil and remove once browned, about 3-5 minutes.1 Tablespoon olive oil more if needed, 3 oz pancetta
- Use a slotted spoon to remove the pancetta and drain on a paper towel lined plate.
- Add the carrots, celery and onion to the pan. Season with a sprinkling of salt and pepper. Cook until soft but not browned.1 carrots finely diced, 1 celery finely diced, ½ onion finely chopped
- Pour the wine into the vegetables and cook over medium high heat until absorbed, about 2 minutes.1/2 cup white wine
- Add the softened vegetables to the meat mixture and mix to combine.
- Add in the breadcrumbs, eggs and seasoning and mix thoroughly. Pour in chicken broth and mix again. Mixture should be very wet.½ cup panko, 1-2 slices soft bread, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, ¼ teaspoon nutmeg, 3/4 cup chicken broth, 2 large eggs
- Using a medium cookie scoop, form mixture into meatballs and set on a baking sheet.
- Bake meatballs for 10 minutes until browned.
- Add to tomato sauce in a large stockpot. Simmer for at least 45 minutes until the meatballs are cooked through and flavorful.
- Serve meatballs over tagliatelle pasta or use in a meatball sandwich.
