Capellini “little hair” like very thin spaghetti, delightful but has a very narrow room for al dente perfection. For me, the key to a good red sauce is time and flavour development (browning). I DO NOT want an acidic sauce, tomatoes are a large source of umami so really cooking down the tomato paste, fresh sauce and aromatics to develop the natural sugars into more complex flavours is key. Italian Americans call it a “gravy” which kinda makes sense, that deep satisfying sauce you keep going back for. We only had extra lean ground beef so I cut the meatballs with bacon for extra fat and a nice smokiness almost “amatricana” vibes.
Ingredients
3 jars Tomato Sauce
1 can tomato Paste
1 diced Onion
4 cloves garlic
3 Tbsp Olive Oil
1kg Extra Lean Ground Beef
400g Bacon
2 Tsp Dry Basil1 Tbsp Dry Oregano
2 eggs
1/2 cup Bread Crumbs
.
.
.
#Pasta #PastaLover #PastaLovers #pastatiktok #pastarecipe #Spaghetti #Capellini #ItalianFood #ItalianCooking #HomeCooking #Homecooked #Dinner #Foodie #Foodies #ComfortFood #Sugo #Meatballs #fyp #foryoupage #foryou #TorontoFood #torontofoodie
foodcrushers italian recipe italian food pasta recipe capellini cuisine butter restaurant molecular gastronomy technique how to make pasta pasta recipes fresh pasta pasta sauce recipe homemade pasta how to make fresh pasta fresh pasta recipe pasta dough fresh pasta dough making fresh pasta making pasta