Pappardelle with Italian meatballs

Serves 4

750 g beef mince
2 slices white bread or enough panko to bind
100 ml milk
1 sprig fresh rosemary
small bunch flat leaf parsley
100 g grated Parmesan, or more if required
2 egg yolks
salt and pepper
olive oil
1 banana shallot
2 cloves garlic
1 bottle tomato passata (750 ml)
1 red chilli pepper
1 teaspoon ground cumin
400 g pappardelle
20 g basil


Place the mince in bowl and season with salt and pepper. Place the bread or panko in another bowl and pour over the milk and allow to soften for a few minutes. Finely chop the rosemary and parsley and add to the mince along with the 2 egg yolks and 40 g of the Parmesan. Squeeze the milk out of the bread, break into little pieces and add to the meat. Using your hands, knead the beef mince well. Season with salt and pepper.

Heat a frying pan with 2 tablespoons olive oil. Fry a little piece of the mince to taste if you have the seasoning correct. Add more salt and pepper, and perhaps some more Parmesan, if needed. Roll the beef mince into walnut-sized ball. Fry them, in batches, until golden on all sides. Set them aside.

Bring a pot of salted water to the boil for the pasta. Finely chop the shallot, red chilli and garlic.

Heat a frying pan over medium heat with 2 tablespoons olive oil and sweat the chopped shallot for 3 minutes. Add the garlic, chilli to taste and the ground cumin to the pan and fry for a further 1 minute.

Add the tomato passata and simmer gently for 10-15 minutes. Season with salt and pepper and set aside. Add the meat balls to the tomato sauce and keep warm.

Cook the pappardelle for about 6-7 minutes until al dente, drain off the water and divide between 4 deep bowls.

Divide the meatballs and tomato sauce over the pasta. Scatter the basil leaves and Parmesan over and serve.

Delicious served with a green salad.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours