half pound dried egg pappardelle
nine or ten ounces ground beef/pork/veal mix
three large cloves garlic, minced
one carrot, diced
one celery stalk, diced
one half small onion, diced
leaves from one sprig rosemary, finely chopped
one tablespoon chopped flat parsley
salt and pepper
one and a half cups crushed san marzanos
one small egg
Here are the ingredients for the meatballs.
Mix the meat well with the garlic and parsley, and add some salt and pepper. Then add the egg, and mix well to incorporate.
Form into small balls and dust with flour.
Here’s the onion, carrot, celery, and rosemary.
Sautee until soft in olive oil on low heat.
Turn the heat up to medium, add the meatballs, and sautee gently until lightly browned.
Add the tomatoes, turn the heat down to the lowest, and simmer gently with occasional stirring for about 45 minutes.
Here’s the pappardelle. Boil the shitte uppe in lightly salted water until it is molto al dente.
Meatballs are done!
Drain the pappardelle, throwing half a cup of the pasta water into the sauce, and then add the pappardelle and finish for a minute or so with very gentle stirring.
Plate, sprinkle, grate, and eat!