Spaghetti alla chitarra with tiny meatballs

Ingredients

• Egg spaghetti alla chitarra360 g
• Minced veal250 g
• Egg50 g
• Grated Abruzzese Pecorino40 g
• Tomato passata700 ml
• Onion60 g
• Extra virgin olive oil40 ml
• Fine salt6 g

Allergens

Gluten, Milk, Eggs
May contain traces of: Celery, Soy.

Method

1. Mix the meat with the egg, half of the pecorino and a pinch of salt.
2. Form tiny meatballs the size of a hazelnut (about 3 g each).
3. In a saucepan, sauté the chopped onion in the oil for 3 minutes.
4. Add the passata, season with salt and cook over a low heat for 20 minutes.
5. Add the meatballs to the sauce and cook for another 20 minutes without stirring too much.
6. Boil the pasta in salted water for 3-4 minutes, drain and toss with the sauce.
7. Serve with the remaining pecorino.