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Penne with meatballs

90 min


4 persons




0 / 5 (0 votes)


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

Extra Virgin Olive Oil

Penne rigate

Step by step

  1. Step 1

    Cook the penne following the manufacturer’s instructions. 

  2. Step 2

    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. 

  3. Step 3

    Brown the meatballs in a saucepan with plenty of extra-virgin olive oil. Set them aside. 

  4. Step 4

    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. 


  5. Step 5

    Add the tomato and rosemary and a pinch of sugar if you want to reduce the acidity. Add salt and pepper to taste. 


  6. Step 6

    Cover the pot and cook over medium-low heat for about 30 minutes. 

  7. Step 7

    After this time, add the meatballs and the white wine and continue cooking for another 30 minutes. 

  8. Step 8

    Add the penne, mix and serve with the Parmesan cheese sprinkled on top. 

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