Cook the penne following the manufacturer’s instructions.
Penne with meatballs
- 320 g Borges penne
- 250 g ground beef
- 100 g ground pork
- 1 clove garlic
- 1 tablespoon parsley
- 1 egg
- 1 small onion
- 2 carrots
- 400 g crushed tomato
- A pinch of sugar (optional)
- 1 small glass white wine
- 80 g grated Parmesan cheese
- Salt and pepper
- 1 teaspoon fresh rosemary
- A dash of Borges extra-virgin olive oil
Step by step
In a bowl, mix the ground meat with the crushed garlic clove, the parsley and the egg (preferably not beaten too much). Form the mixture into balls the size of a walnut.
Brown the meatballs in a saucepan with plenty of extra-virgin olive oil. Set them aside.
In the same oil, brown the onion. Add the sliced carrots and cook them together with the onion for a few minutes until they are al dente.
Add the tomato and rosemary and a pinch of sugar if you want to reduce the acidity. Add salt and pepper to taste.
Cover the pot and cook over medium-low heat for about 30 minutes.
After this time, add the meatballs and the white wine and continue cooking for another 30 minutes.
Add the penne, mix and serve with the Parmesan cheese sprinkled on top.