Penne with veal and Parmesan meatballs

April 9, 2010 (Last Updated: January 11, 2019)
Penne with veal and Parmesan meatballs recipe

Penne with veal and Parmesan meatballs is a step up from traditional spaghetti and meatballs. These sophisticated flavours give a whole new appeal to a traditional combination of pasta and meat.

Cook’s tip: The sauce can be made the night before and refrigerated.

Penne with veal and Parmesan meatballs

Serves: 4
Cooking Time: 1 hr 20 mins

Ingredients

  • Meatballs

  • 2 slices stale bread, crusts removed
  • 100ml milk
  • 500g veal mince
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large egg, lightly beaten
  • 60ml (¼ cup) Parmesan, freshly grated
  • 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
  • salt and freshly ground black pepper, to taste
  • flour, for dusting
  • Sauce

  • 20ml (4 tsp) butter
  • 30ml (2 tbsp) olive oil
  • 2 x 410g tins whole peeled tomatoes, puréed
  • salt and freshly ground black pepper, to taste
  • 100g fresh basil leaves
  • 500g penne
  • Parmesan, freshly grated, to serve

Instructions

1

To make the meatballs, soak the bread in the milk for a few minutes, then squeeze and discard the excess liquid.

2

Place the soaked bread in a mixing bowl with the rest of the meatball ingredients and knead until well combined.

3

Roll the mince mixture into small balls, coat with flour and refrigerate for 30 minutes.

4

For the sauce, melt the butter and oil in a saucepan and add the tomatoes. Simmer, stirring occasionally, for about 30 minutes. Season and add the basil. Gently drop in the meatballs, cover the pan and cook for a further 30 minutes, adding water only if necessary.

5

Cook the penne in plenty of boiling salted water until al dente and drain.

6

Transfer the pasta to a serving dish, pour over the sauce, toss to combine and serve hot, sprinkled with Parmesan.

Notes

To drink: Dalla Cia Giorgio 2006, a classic red blend with a spicy, elegant structure and soft tannins.

 

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