Tagliatelle With tomatoes and meatballs

Ingredient:
  14 oz (400g) storebought or homemade Tagliatelle
  12 oz (350g) small zucchini (courgettes), sliced thinly
  12 oz (350g) ripe tomatoes
  ¼ cup (60ml) extra-virgin olive oil .
  2 scallions (spring onions), white part and green part sliced separately
  2 cloves garlic, finely chopped
  4 sage leaves, finely chopped
  1 tablespoon finely chopped rosemary
  Salt
  12 oz (350g) lean ground (minced) beef
  1 large egg, lightly beaten
  2 cups (120g) fresh bread crumbs
  2 tablespoon finely chopped basil
  2 tablespoon finely chopped parsley
  Freshly ground black pepper
 
Procedure:
  Cook the zucchini in a large pot of salted boiling water until tender, 3-5 minutes. Remove from the heat and drain, reserving the cooking liquid. Blanch the tomatoes in boiling water for 2 minutes. Drain well and peel them . Chop the peeled tomatoes. Heat 2 tablespoon of the oil in a large frying pan over medium heat. Add the white part of scallions and sauté until softened, about 5 minutes . Add the garlic, sage, rosemary, and tomatoes, and season with salt. Mix well and simmer over low heat until the tomatoes have broken down, about 10 minutes. Add the zucchini and mix well, using the tines of a fork to mash the zucchini. Simmer over low heat until the sauce is thick, about 10 minutes . Remove from the heat. Mix the meat with the egg, half the bread crumbs, the green part of scallions, the basil, and parsley in a large bowl. Season with salt  and pepper. Shape the mixture into balls about the size of a small walnut. Roll each meatball in the remaining bread crumbs. Heat the remaining oil in a large frying pan over medium-high heat. Add the meatballs and sauté until cooked through and lightly browned, 8-10 minutes. Remove from the heat. Using a slotted spoon. Drain on paper towels. Return the reserved cooking liquid from the zucchini to a boil in a large pot. Add the pasta and cook until al dente, 4-5 minutes. Drain well. Transfer to the frying pan with the sauce and toss over high heat for 1 minute. Add the meatballs and mix well. Serve hot.

Rustic tagliatelle

Ingredient:

    ¼ cup (60ml) extra-virgin olive oil

    1 large red onion, finely chopped

    1 stalk celery, finely chopped

    1 carrot, finely chopped

    14 oz (400g) stew beef, cut into large chunks

    ½ oz (15g) dried porcine mushrooms, soaked in warm water, drained, and finely chopped

    1 tablespoon finely chopped fresh parsley

    1 tablespoon all-purpose/plain flour

    ½ cup (125ml) dry white wine

   14 oz (400g) tomatoes, peeled, and coarsely chopped

    Salt and freshly ground black pepper

     Water (optional)

   

Pasta dough

    2 2/3 cups (400g) all-purpose (plain) flour

    2 eggs

    2 oz (60g) herbs (parsley ,thyme ,basil, mint, etc.)

    Boiled, squeezed dry, and finely chopped

    1 tablespoon crumbled Italian sausage meat

     1 tablespoon freshly grated parmesan

     ¼ cup (60ml) dry white wine + more as needed

Procedure:

    Heat the oil in a large frying pan over high heat. Add the onion, celery, and carrot and sauté for 5 minutes. Add the beef and sauté until browned. Add the mushrooms and parsley and cook for 3 minutes.  Stir in the flour, letting it soak up the oil. Pour in the wine and cook until evaporated.   Add the tomatoes and season with salt and pepper. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Pasta dough: Sift the flour onto a work surface and make a well in the center. Use  a wooden spoon to stir in the eggs, herbs, sausage, meat, parmesan, and enough wine to make a smooth dough. Shape the dough. Shape the dough into a ball, wrap in plastic wrap (cling film) and let rest 30 minutes. Roll the dough through a pasta machine one notch at a time down to the thinnest setting. Place on a clean cloth and let rest for 30 minutes. Cut into ½- inch (1cm) wide strips. Cook in a large pan of salted water until al dente, about 4-5 minutes. Drain and add to the sauce. Serve hot.