Spaghetti alla chitarra con pallottine (Square Spaghetti with Tiny Meatballs)

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Total Time3

Course: Primo

Cuisine: Abruzzo

Keyword: boiled, fried, pasta, simmered

Servings:

Calories: 587kcal

250 g beef chuck, shank or neck (see Notes)
250 g pork shoulder or neck (see Notes)
250 g lamb shoulder, shank or neck (see Notes)
1 medium onion finely chopped
1 medium carrot finely chopped
2 bottles tomato passata or 2 large cans of peeled tomatoes, passed through a food mill
red pepper flakes to taste (optional)
salt
olive oil

In a large pot, gently sauté the onion and carrot in olive oil until the onion turns soft and translucent.
Raise the heat and add the beef, pork and lamb to the pot. Brown them lightly on all sides, turning them from time to time and seasoning with salt and pepper. Take care not to burn the onion. Add the red pepper flakes if using.
Now add a splash of white wine and let it evaporate completely, again turning the meats so they are evenly coated with the wine and vegetables.
Add the tomato and enough water if needed to cover the meats. Lower the heat and let everything simmer gently for a good 2-3 hours, or until the meat is tender and the sauce well reduced.
Remove the meats from the pot and set aside for use as a secondo (second course) or for another meal.

Mix the meatball ingredients well in the bowl, until you have a uniform paste.
Form the ground meat mixture into tiny balls about 1 cm (0.39 inch) in diameter, or as small as you can manage.
In a wide skillet, add enough oil to cover the bottom by about 1 cm. Get the oil nice and hot, then add the meatballs. Fry them until they are just lightly brown, moving the skillet in a constant circular motion so the meatballs roll around and cook evenly all over. Don't crowd the pan; proceed in batches if need be.
As they cook, transfer the meatballs to a saucepan, then cover them with some of the sauce.

Following the directions found in this post, make spaghetti alla chitarra with the egg, flour and salt.
Lay the spaghetti on a lightly floured flat surface until you're ready to proceed.

Bring the sauce and the meatballs to a gentle simmer. Keep them warm while you cook the pasta.
Bring a large pot of well salted water to a boil. Add the pasta and cook until al dente.
Drain the pasta well, then transfer it to a large serving bowl. Ladle the sauce over it— or as much sauce as you need to dress the pasta nicely without drowning it—and mix well.
Top the dress pasta with the meatballs and their sauce.
Serve immediatley, with grated cheese and the rest of the sauce on the side.