Fettucine Pomodoro with Whipped Ricotta and Veal Meatballs (57 Minutes)

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This dish brings together the simple yet rich taste of pomodoro sauce, perfectly cooked fettucine, and succulent veal meatballs, creating a meal that’s both comforting and sophisticated. Topped with creamy whipped ricotta and garnished with fresh basil, this pasta dish is a celebration of traditional Italian cooking with a gourmet twist, making it an ideal choice for family dinners or special occasions.

  • Prep Time: 25 minutes
  • Cook Time: 32 minutes
  • Total Time: 57 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale

For the Veal Meatballs:

  • 1 pound ground veal
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic, minced
  • Salt and pepper to taste
  • 2 tablespoons olive oil, for frying

For the Pomodoro Sauce:

  • 1 can (28 ounces) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon sugar (optional)
  • Salt and pepper to taste
  • Fresh basil leaves, chopped

For the Pasta:

  • 1 pound fettucine pasta

For the Whipped Ricotta:

  • 1 cup ricotta cheese
  • Salt to taste
  • 2 tablespoons olive oil

Additional:

  • Fresh basil leaves, for garnish

Instructions

  1. Prepare Veal Meatballs (15 minutes): In a bowl, combine the ground veal, breadcrumbs, egg, Parmesan, minced garlic, salt, and pepper. Mix well and form into small meatballs. Heat olive oil in a skillet and fry the meatballs until browned and cooked through. Set aside.
  2. Make Pomodoro Sauce (20 minutes): In a saucepan, heat olive oil over medium heat. Sauté the garlic and onion until soft. Add the crushed tomatoes, sugar (if using), salt, pepper, and basil. Simmer for about 15 minutes. Add the meatballs and coat completely in the sauce.
  3. Cook Fettucine (10 minutes): Cook the fettucine according to package instructions until al dente. Drain and set aside.
  4. Prepare Whipped Ricotta (5 minutes): In a bowl, whip the ricotta cheese with salt and olive oil until smooth and creamy.
  5. Assemble the Dish (5 minutes): Place the pasta on plates or in a serving dish. Top with the pomodoro sauce and meatballs. Finish with a dollop of whipped ricotta.
  6. Garnish and Serve (2 minutes): Garnish with fresh basil leaves before serving.

Notes

When making the meatballs, ensure they are not overworked; gently mixing the ingredients preserves their tenderness. For even cooking, keep the meatballs uniformly sized. In the pomodoro sauce, using high-quality canned tomatoes can significantly enhance the flavor. If the sauce tastes too acidic, a pinch of sugar can help balance it out. Slow simmering is the secret to a rich and flavorful sauce, so give it time to develop its depth.

The texture of the whipped ricotta is another critical element. It should be smooth and light. If it’s too thick, a splash of cream can help achieve the desired consistency.

Assembling the dish while the components are warm ensures that the flavors meld together beautifully. Finally, don’t underestimate the power of fresh garnishes. Fresh basil not only adds a pop of color but also a fragrant aroma that complements the dish’s flavors. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 30g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 120mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

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