Meatball Pasta with Grana Padano PDO Riserva

Ingredients

1. Spaghettoni: 320 g
2. Ground beef: 300 g
3. Grana Padano PDO Riserva: 100 g
4. Tomato sauce: 300 ml
5. Bread (2 slices)
6. Onion: 1
7. Carrot: 1
8. Celery stick: 1
9. Egg: 1
10. Milk: 1 cup
11. Fresh basil leaves: 3-4
12. Parsley: to taste
13. Salt and pepper: to taste

Instructions

1. Chop the onion, celery, and carrot, then sauté them in extra virgin olive oil until softened and transparent. Add the tomato puree, season with salt, and add the basil leaves. Cover and simmer over low heat for at least 30 minutes.
2. In a bowl, combine the ground beef, egg, Grana Padano PDO Riserva, milk, chopped parsley, and salt. Mix well with your hands until the mixture is well combined. Shape the mixture into meatballs about 2 cm in diameter.
3. Add the meatballs to the tomato sauce and simmer for 10-15 minutes. Then, add the cooked spaghettoni along with some pasta water and stir to combine.
4. Serve the pasta in bowls, topping with freshly grated Grana Padano PDO Riserva.