Burrata sauce with meatballs and spaghetti
Ingredients
4 persons
- 700 grams of ground pork
- 500 milliliter ELVEA Rustic Passata
- 2 teaspoons paprika powder
- 4 tablespoons oregano
- 2 eggs
- 4 tablespoons breadcrumbs
- 2 celery stalks
- 4 cloves of garlic
- 4 shallots
- 2 carrots
- 8 anchovies
- 2 teaspoons smoked paprika
- 4 bay leaves
- 2 balls of burrata
- olive oil
- fresh thyme
- Parmesan cheese
Preparation
-
1
Season 350 g of minced pork with 1 tsp paprika powder, 2 tsp oregano, pepper, salt, 1 egg, and a few tablespoons of breadcrumbs. Roll them into large meatballs, let them firm up briefly in the refrigerator.
-
2
Fry the balls in plenty of olive oil so that they are browned on all sides. Remove them from the pot after about 4 minutes. Add 2 finely chopped shallots and 2 cloves of garlic together with 1 stalk of celery, 1 finely chopped carrot, and 4 anchovies. Add 1 tsp of smoked paprika powder together with 2 bay leaves. Sweat over a gentle heat for 10-15 minutes.
-
3
Add 250 ml of Rustica tomato passata and let it simmer for another 20 minutes on a low heat. Add a whole burrata and blend the sauce.
-
4
Season with pepper and salt, and put the meatballs back in to finish cooking (10 minutes). Preferably, put the sauce in the refrigerator for an evening or a few hours. Cook the spaghetti al dente in salted water. Add 5 tablespoons of the pasta water, drain the pasta, and stir it into the sauce. Finish with fresh thyme and Parmesan cheese.
