Recipe - Fettuccine marinara with veal and black garlic meatballs - Recipes with black garlic – Le Petit Mas organic garlic and garlic scape farm in Quebec (Canada)

Fettuccine marinara with veal and black garlic meatballs

Recipe and picture credits: Les Aromates
Preparation time : 10 minutes
Cooking time : 30 minutes
Portions : 5



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


  • 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.


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