📝 About This Recipe
Transport your kitchen to the rugged hills of Abruzzo with this iconic 'Sunday Feast' masterpiece. This dish features square-cut spaghetti tossed in a rich, slow-simmered tomato ragù studded with hundreds of tiny, hand-rolled veal meatballs called 'pallottine.' It is a labor of love that balances the rustic texture of the pasta with the delicate, savory melt-in-your-mouth quality of the miniature meatballs.
🥗 Ingredients
The Pallottine (Miniature Meatballs)
- 300 grams Ground Veal (very finely ground)
- 50 grams Parmigiano-Reggiano (freshly grated)
- 1 pinch Nutmeg (freshly grated)
- 1 large Egg (lightly beaten)
- 1 pinch Salt and Black Pepper (to taste)
- 4 tablespoons Extra Virgin Olive Oil (for frying the meatballs)
The Ragù and Pasta
- 500 grams Spaghetti alla Chitarra (high-quality dried egg pasta with a square profile)
- 700 ml Tomato Passata (smooth bottled tomato purée)
- 1/2 Yellow Onion (very finely minced)
- 1 small Carrot (finely minced)
- 1 small Celery Stalk (finely minced)
- 1/2 cup Dry White Wine (such as Trebbiano d'Abruzzo)
- 3 tablespoons Extra Virgin Olive Oil (for the base of the sauce)
To Finish
- 1/2 cup Pecorino Abruzzese or Romano (grated for serving)
- 4-5 leaves Fresh Basil (torn by hand)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the ground veal, grated Parmigiano-Reggiano, beaten egg, nutmeg, salt, and pepper. Mix by hand until just combined; do not overwork the meat.
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2
Begin the patient process of rolling the pallottine. Pinch off tiny amounts of meat and roll them into spheres no larger than a chickpea (about 1cm in diameter). Place them on a tray lined with parchment paper.
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3
Heat 4 tablespoons of olive oil in a wide skillet over medium-high heat. Fry the pallottine in batches for 3-4 minutes until golden brown all over. Remove with a slotted spoon and drain on paper towels.
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4
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the minced onion, carrot, and celery (the soffritto).
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5
Sauté the soffritto for 8-10 minutes until soft and translucent, but not browned.
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6
Deglaze the pot with the white wine, scraping up any brown bits from the bottom. Let the alcohol evaporate for about 2 minutes.
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7
Pour in the tomato passata and a pinch of salt. Reduce heat to low, cover partially, and simmer for 30 minutes.
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8
Gently stir the fried pallottine into the tomato sauce. Continue to simmer on low for another 20-30 minutes until the sauce has thickened and the flavors have melded.
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9
Bring a large pot of heavily salted water to a rolling boil.
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10
Add the Spaghetti alla Chitarra to the water. Since this is often a thicker dried egg pasta, cook according to package directions, usually 8-10 minutes, until 'al dente'.
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11
Before draining, reserve 1 cup of the starchy pasta cooking water.
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12
Drain the pasta and add it directly into the pot with the sauce and meatballs. Toss gently over low heat for 1-2 minutes, adding a splash of pasta water if the sauce needs loosening to coat every strand.
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13
Remove from heat, stir in the torn basil leaves, and serve immediately in warmed bowls.
💡 Chef's Tips
The secret to authentic pallottine is size; they must be tiny, so enlist a family member to help roll them to save time. Do not flour the meatballs before frying, as this can make the final sauce gummy. If you cannot find veal, a 50/50 mix of very lean beef and pork works as a substitute. Always use a 'Chitarra' cut of pasta—its square edges are designed to capture the heavy sauce and meatballs better than round spaghetti. Let the sauce rest for 5 minutes after mixing with the pasta to allow the flavors to penetrate the noodles.
🍽️ Serving Suggestions
Pair with a robust Montepulciano d'Abruzzo red wine to complement the rich tomato sauce. Serve with a side of sautéed broccoli rabe with garlic and chili flakes. Provide extra grated Pecorino Abruzzese at the table for guests who like a sharper finish. A crusty loaf of Pane di Genzano is perfect for the 'scarpetta' (mopping up the remaining sauce).