The ultimate bowlful of comfort-food pasta and meatballs!
A bowlful of spaghetti and meatballs has to be one of the ultimate comfort foods, no? The only thing better, I think, is a plate of linguine and meatballs. I prefer the thick ribbons of linguine over spaghetti to hold the rich tomato sauce in this recipe, cooked al dente, of course, the way the Italians do.
I’ve never actually eaten real Italian-style spaghetti and meatballs before as I’ve never really been to Italy to try it for myself. Yet! I did visit Sardinia once on a whirlwind press trip about 14 years ago, but no pasta and meatballs were served.
I plan to remedy this vast omission in my culinary sphere later on this month when I visit Italy, courtesy of Garda Trentino, the best bike resort in Italy. I will report back my findings after the trip!
I am so silly excited!
I’ve been invited by Garda Trentino to experience some of the outdoor adventures (mostly mountain biking) and food at Lake Garda, so I’ve upped my cycle training here at home so I’ll feel fit enough for the experience. The only reason I’m blogging this recipe today is that it’s too windy and rainy right now to go for a bike ride.
So yes, these Italian-style meatballs taste really rather fantastic, and they’re quite therapeutic to make too, I feel, with all the chopping and rolling, frying and gentle simmering of the sauce.
I use tins of whole Italian plum tomatoes to make my sauce, leaving them to cook over a low heat until they’re thick. The addition of a basil-infused olive oil (straight from Italy!) transforms the mixture into a gorgeous, aromatic, glossy sauce, perfect for the meatballs.
To serve, plenty of Grana Padano cheese and some freshly baked Italian ciabatta dipped in olive oil and balsamic vinegar.
The ultimate comfort food recipe that my whole family loves. Sometimes, when I make the sauce, I use a chilli-infused olive oil for an extra zingy kick, and occasionally I replace the plum tomatoes with a jar of passata for a quick and easy sauce.
Honestly, it’s so good. Try it!
Do you have a special way you make your pasta and meatballs? Any tips and tricks you want to share? What’s your secret ingredient? Let me know in the comments!
Meanwhile, if you want to keep up to date on what I’m doing (I’m going on a few grand adventures this summer!) follow me on Instagram.
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