Spaghetti alla Chitarra with Tomato Sauce and Meatballs
In an excerpt from his recent book Pasta Masterclass, London-based chef Mateo Zielonka uses fresh spaghetti alla chitarra and slow-cooked tomato sauce to pair with meatballs.
Spaghetti alla Chitarra with Slow-Cooked Tomato Sauce and Meatballs, from the book Pasta Masterclass by Mario Zielonka. Photo: Dave Brown
This spaghetti alla chitarra recipe comes from the recent cookbook Pasta Masterclass, by Mateo Zielonka. The author, chef, and social media star known as "The Pasta Man" covers all the basics of making pasta, as well as going deeper into shapes, techniques, doughs, fillings, and sauces in this instantly indispensable volume. Start by trying this recipe, then get a copy of Pasta Masterclass and cook your way through it.
Spaghetti alla chitarra with slow-cooked tomato sauce and meatballs isn’t a traditional Italian dish, but when your favourite TV programme is The Sopranos then you’re always going to want to cook and eat Italian-American style, just like Tony did. I love food that can be shared by simply placing the cooking pot in the centre of the dinner table – easy-going, generous, convivial food. The fresh green peppercorns are optional, but I urge you to buy a jar as they make the meatballs extra addictive.
Chitarra with Slow-Cooked Tomato Sauce and Meatballs
4
servings30
minutes55
minutesIngredients
400 g 400 /14oz chitarra (see video below)
- For the tomato sauce
60 ml 60 /4 tbsp olive oil
3 3 garlic cloves, finely chopped
2 2 x 400g/14oz cans of plum or chopped tomatoes
- For the meatballs
400 g 400 /14oz minced (ground) pork
400 g 400 /14oz minced (ground) beef
100 g 100 /3½oz stale bread, toasted (or use the pangrattato on page 248 [in the book], or Japanese panko breadcrumbs)
3 3 garlic cloves, peeled
2 medium 2 shallots, peeled and
roughly chopped bunch of parsley
30 g 30 /1oz fresh green peppercorns in brine (optional)
1 1 egg
50 g 50 /2oz Parmesan, grated, plus extra to serve
1 tsp 1 table salt
Directions
- For the tomato sauce, heat the olive oil in a large saucepan, add the garlic and fry for a minute until fragrant. Add the tomatoes, then cook on a low heat for 35–40 minutes, stirring occasionally. Set aside.
- Meanwhile, place the toasted stale bread in the bowl of a food processor and whizz to fine breadcrumbs (don’t worry about a few crusty chunks). Add the garlic, shallots, parsley and peppercorns and blend again to create a paste. Transfer this mixture to a bowl along with both meats, the egg, Parmesan and salt. Mix to combine.
- Preheat the oven to 190°C fan/410°F/gas mark 6.
- Now form your meatballs. Aim for the size of a whole walnut, but weigh the first one – it should be 25g/1oz – to give you about 40 small meatballs. Place them on a large baking sheet lined with baking parchment.
- Bake the meatballs for 20 minutes, then drop them into the tomato sauce and set over a very low heat. (If you decide that 40 meatballs is too many, cool then freeze a dozen of them on a flat tray before transferring to a suitable container for use another time.)
- Bring a large pan of water to the boil before adding a generous amount of table salt. Drop the pasta into the water and cook for 2 minutes. Transfer the chitarra to the pan of sauce using tongs. Gently mix everything together, adding a splash of pasta water to loosen if needed. Season to taste with sea salt and freshly ground black pepper.
- Serve by placing the pot in the centre of the table along with a chunk of Parmesan, a fresh green salad and some cold beers.
Recipe Video
Notes
- Spaghetti can be substituted for fresh spaghetti alla chitarra.
- Excerpted with permission from Pasta Masterclass by Mateo Zielonka published by Quadrille Publishing, May 2023, RRP .50 Hardcover.
Did you make this recipe?
Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink
Like this recipe?
Follow @Appetitomagazine on Pinterest
Follow us on Facebook!
Follow us on Facebook
Read More:
Stay in touch
Sign up for our free newsletter
More from Appetito
Tagliarini alla Vongole
This tagliarini alla vongole recipe comes from the book Pasta Masterclass, by London-based chef Mateo Zielonka. Here, he uses the ribbon-shaped tagliarini pasta to pair with flavorful clams and herbs, a delicious take on the classic linguine alla vongole.
Giada De Laurentiis on the Holidays and Giadzy
Appetito interviews Italian food icon Giada De Laurentiis about the unique products from Giadzy and her holiday gift ideas.
Pumpkin Mascarpone Cake
Our contributor shares a cake recipe featuring pumpkin mousse that is perfect for last minute entertaining this fall or any planned event.
An Interview with Chef Silvia Baldini
Our contributor and honey expert, C. Marina Marchese, sat down with Chef Silvia Baldini to discuss her new cookbook.
Pici Pasta with Potatoes and Beans
Pici pasta with potatoes and beans is a recipe from the new cookbook Pasta et Al. The dish calls for a fresh, thick-rolled pasta in a Tuscan preparation.
