BARILLA LOVE WITH BOLOGNESE AND MEATBALLS

INGREDIENTS

For the Sauce:

• 12 oz Barilla Love Pasta
• 1/2 tbsp Parmigiano-Reggiano cheese, grated
• 8 leaves of basil, torn
• 1 stalk of celery
• 1 carrot
• 1/2 onion
• 4 oz Italian pancetta
• 2 tbsp extra virgin olive oil
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 cup dry white wine
• 1/3 cup tomato paste
• 3 cups water
• 1/2 cup Parmigiano-Reggiano cheese, grated

For the Meatballs:

• 1 lb ground chicken
• 3 slices white bread, no crust, diced
• 1 clove garlic, minced
• 3/4 cup Parmigiano-Reggiano cheese, grated
• 1 tbsp parsley, chopped

PREPARATION

1. 1.For Bolognese Sauce: In a food processor, process the vegetables and the pancetta until they are finely ground.
2. 2.Add the ingredients to a medium sized pot with the olive oil and cook for 10 minutes over medium heat.
3. 3.Add ground pork and ground beef and brown well, about 15 minutes.
4. 4.Deglaze with wine; evaporate completely then cover with water.
5. 5.Add tomato paste and bring the sauce to a simmer. Cook for approximately 2 hours, the sauce should be thick, and the meat should be very tender.
6. 6.For Meatballs: Preheat oven to 400° F. Soak bread in a bowl of water.
7. 7.In a bowl combine chicken, cheese, parsley, garlic and soaked bread, squeezing out excess water, and mix. It is important to not overmix.
8. 8.Shape 1-inch size meatballs.
9. 9.Bake for 15-18 minutes or until cooked through.
10. 10.For the Pasta: Bring a pot of water to a boil. Cook pasta 6-7 minutes, until al dente.
11. 11.Meanwhile, in a skillet over medium heat bring the Bolognese sauce to a simmer.
12. 12.Drain pasta and add to the sauce.
13. 13.Toss well, plate, then top with 3 meatballs. Garnish with cheese and basil.