Papparadelle with Prosciutto Meatballs, Chunky Tomato Sauce
Prosciutto Meatballs and Chunky tomato sauce add great flavor to a homemade papparadelle.
Author: Angela Roberts
2large cans San Marzano Tomatoes
1garlic clovepeeled left whole
fresh herb such as fresh Italian parsley or fresh basil
1slicewhite sandwich breadtorn into large pieces
1poundgrass fed ground beefyou can use half and half ground pork
3 1/2slicesprosciuttofinely chopped
2 1/2tablespoonsfinely chopped Italian parsley
1/2teaspoonfine sea salt
1/8teaspoonfreshly ground black pepper
Place oil in pan with onion. Sweat onion for two minutes on medium heat. Add in garlic clove. Cook until almost golden. Remove onion and garlic. Add in tomatoes and one half can water. Add salt, pepper, herbs. On medium low heat, cook for 15 minutes. Add in meatballs. Cook for 30 minutes. Sauce will chunky and fresh. If you need to keep warm longer on stove, simmer at lowest possible heat.
Combine ground beef and one egg.
Add bread, prosciutto, parsley, 1/2 teaspoon salt and pepper. Combine with hands gently. Do not overwork.
Form into 2 tablespoon portions and form meatballs. Fry in olive oil for 3 minutes.