Square-Cut Pasta with Beef Meatballs — Spaghetti alla Chitarra con Pallottine di Manzo
An Abruzzese square-cut spaghetti, traditionally cut on a wire-stringed chitarra, tossed with tiny beef meatballs the size of marbles in a tomato and saffron sauce, finished with grated pecorino.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Steep 16 saffron threads in 1/4 cup warm beef stock; set aside. Combine 300g ground beef, 2 egg yolks, 40g breadcrumbs, 40g grated Pecorino, 2 minced garlic cloves, 2 tbsp parsley, 0.5 tsp salt, and 0.25 tsp pepper; mix gently until just combined. Roll into 50–60 marble-sized meatballs. Dice 1 small onion (about 120g).
Sear
Heat 2 tbsp olive oil in a large wide saucepan over medium heat. Working in two batches if needed to avoid crowding, add meatballs in a single layer; cook 5–6 minutes per batch, rolling gently, until browned all over. Remove and set aside.
Saute
Add remaining 2 tbsp oil and diced onion to the pan. Cook 5 minutes over medium-low heat until soft and translucent.
Build
Stir in 600g tomato passata, saffron stock, remaining 3/4 cup beef stock, 2 bay leaves, 0.5 tsp salt, and 0.25 tsp pepper. Bring to a simmer over medium heat, then reduce to low. Return meatballs to the pan; simmer gently 25–30 minutes partially covered until cooked through, spooning sauce gently around them.
Boil
While meatballs simmer, bring 4L water to a rolling boil. Salt with 3 tsp. Add 200g fresh spaghetti alla chitarra; cook 3 minutes until al dente. Reserve 120ml pasta water; drain.
Finish
Add drained pasta and 4 tbsp pasta water to the sauce. Toss gently over low heat 1 minute, lifting meatballs through. Discard bay leaves.
Plate
Transfer to bowls. Top with remaining 30g grated Pecorino, a grind of black pepper, and extra parsley if desired. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.