Fettuccine marinara with veal and black garlic meatballs

Ingredients

Meatballs

• 4 organic black garlic cloves minced
  
• 3 organic black garlic cloves sliced
  
• 500 g ground veal
  
• 1 egg
  
• ½ cup breadcrumbs
  
• ¼ cup grated parmesan
  
• Salt and pepper

Marinara sauce

• 1 tbsp olive oil
  
• 1 onion minced
• 2 Le Petit Mas garlic gloves minced
  
• 796 ml canned San Marzano tomatoes
  
• 2 tbsp sugar
  
• Salt and pepper
• 1 tbsp Italian herbs
• 375 g fettuccine pasta
• Chopped basil
• Grated parmesan

Preparation

• Preheat the oven to 350°F. In a large bowl, combine all the meatball ingredients except for the sliced organic black garlic.
• With clean hands, shape approximately 2 tbsp of the mixture into balls and place them on a baking sheet covered with a sheet of parchment paper or a reusable silicone mat.
• Top each meatball with a slice of black garlic.
• Bake for 30 min. In the meantime, in a large skillet, heat the oil and sauté the onion and garlic for 5 min. Using your hands or a masher, crush the whole tomatoes. Add the tomatoes, Italian herbs and sugar to the skillet and stir well, then add salt and pepper. Let it simmer for 15 min. For a smoother sauce, puree with a hand blender.
• In the meantime, cook the pasta according to the package instructions.
• Add the cooked pasta to the marinara sauce, divide among the soup plates and place the meatballs on top of the pasta.
• Garnish with chopped basil and grated parmesan.

TIPS AND IDEAS FOR SIDE DISHES

Don't hesitate to try other sauces, such as the classic Alfredo or a mushroom sauce!