Recipes
Long macaroni with italian pork meatballs
20
mins of preparation + 10
cooking time
4
servings
Ingredients
- 1 X 500 g pack of duBreton Italian sausage meat
- 1 chopped onion
- 1 648 ml jar Marinara sauce
- 3 cloves garlic, chopped
- 1 package long macaroni 454 gr
- 80 ml (1/3 cup) grated parmesan cheese
- 48 ml (3 tbsp.) finely chopped basil
- 30 ml (2 tbsp.) butter
- 30 ml (2 tbsp.) chopped flat-leaf parsley
Preparations
- Using a 60 ml ice-cream scoop or your hands, shape approx. 20 meatballs.
- Heat the butter in a large frying pan over medium heat.
- Fry the meatballs, turning several times, until golden brown.
- Add the onion and garlic to the pan and continue cooking for about two minutes, then stir in the sauce and parsley.
- Bring to the boil and simmer for 10 minutes.
- In a large pot of salted water, cook the pasta al denté according to the instructions.
- Once the pasta is cooked, drain and lightly oil to prevent sticking.
- Divide pasta among bowls and top with meatball sauce.
- Garnish with finely chopped basil and grated Parmesan.
