Fusilli with Mini Meatballs
From sosousme 15 years ago
- 90 minutes to make
- Serves 8
The use of small tubular pasta shapes really makes this dish great with the thick sauce being held to the pasta with each bite, and lots of mini-meatballs to enjoy. And who doesn't like meatballs with pasta? No one I know.
Ingredients
- For the Sauce: shopping list
- 1 medium onion, chopped (about 1 cup) shopping list
- 2 cloves garlic, minced shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1 (6-ounce) can tomato paste shopping list
- 2 cups tomato sauce shopping list
- 6 ounces red wine (remember, the alcohol cooks off so it's o.k. even for the kids, but if you want you can substitute a non-alcohol wine such as Fre, Ariel or Vandalia, just DO NOT use anything labeled "cooking wine" shopping list
- 2 tablespoons chopped fresh basil, or 1 tablespoon dry (although to be honest, dry basil doesn't have much flavor) shopping list
- 1 teaspoon dried oregano shopping list
- 1/2 teaspoon dried thyme shopping list
- Pinch red pepper flakes, (optional) shopping list
- salt and pepper, to taste shopping list
- 1/4 cup minced fresh parsley (like basil, this is better fresh) shopping list
- For the meatballs shopping list
- 1/2 pound lean ground beef shopping list
- 1/2 pound ground pork, veal or turkey shopping list
- 1 egg, lightly beaten shopping list
- 1/2 cup finely chopped onion shopping list
- 1 clove garlic, minced shopping list
- 1/2 cup italian seasoned bread crumbs, or as needed shopping list
- 1/4 cup chopped parsley shopping list
- 1/4 cup grated parmesan cheese shopping list
- salt and pepper, to taste shopping list
- 1 pound fusilli pasta, or you could use Cavatappi, Cavatelli, Gemilli or orecchiette (all have good nooks and crannies to hold the sauce), cooked according to package directions, and well drained shopping list
How to make it
- Heat the oil in a saucepan; add the onion and garlic, saute over medium heat until the onion is soft and translucent. Add the tomato paste and saute for a few minutes; add the tomato sauce, along with the wine, and herbs. Mix well, lower the heat and simmer slowly for about an hour.
- Meanwhile, prepare the meatballs - combine all the ingredients in a large mixing bowl; using clean hands mix well adding more breadcrumbs if the mixture seems to loose (this is something kids love to do). Form small, about 3/4 inch meatballs. After the sauce has cooked for an hour, add the meatballs and simmer for 30 minutes more.
- Pour the sauce and meatballs over the pasta; toss gently to combine. Serve with additional Parmesan cheese, if desired.
- Per Serving: 526 Calories; 18g Fat (6g Sat, 8g Mono, 2g Poly); 23g Protein; 64g Carbohydrate; 5g Dietary Fiber; 70mg Cholesterol; 1116mg Sodium.
People Who Like This Dish 3
- clbacon Birmingham, AL
- a1patti Salem, MA
- sosousme Santa Rosa, CA
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The Rating
Reviewed by 2 people-
Truethfully to be honest with you.These looks so good.I remembered some one had an simaler recipe like this one.Just that I can't remember whom it was now.I wish that I couldve'd gotton it when I still lived in Savannah, Mo before I moved to Saint Jo...more
sandygalesmith
in Saint Joseph loved it
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" It was excellent "