Fettuccine with Meatballs
We've been crushing on this marinara sauce and meatball recipe all winter, slowly perfecting it. This is the perfect fix for when you want pasta! Perfectly paired with Cappello's Fettuccine (Made with almond flour!)
- 1/2 cup 1/2 cup 1/2 cup Onion, diced
- 1 clove 1 clove 1 clove Garlic, pressed or minced
- 1/4 cup 1/4 cup 1/4 cup Carrots, diced
- 1/3 cup 1/3 cup 1/3 cup Celery, diced
- 2 Tbsp 2 Tbsp 2 Tbsp Extra Virgin Olive Oil
- 18 oz 18 oz 18 oz Crushed Tomatoes, (we like Jovial Organic brand)
- 6 oz 6 oz 6 oz Water
- 1/2 tsp 1/2 tsp 1/2 tsp dried Oregano
- 1/4 tsp 1/4 tsp 1/4 tsp Red Pepper Flakes
- 1 lb 1 lb 1 lb Ground Pork
- 2 tsp 2 tsp 2 tsp Primal Palate Adobo Seasoning
- 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
- 9 oz 9 oz 9 oz Fettuccine (Cappello's)
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Start off by peeling and dicing the onion, carrot, and celery. Peel the garlic. Add the extra virgin olive oil to a large soup pot over medium heat. Add the onion, carrot and celery - stirring occasionally until softened. Add the garlic, and gently saute for a few more minutes. The edges should get golden, be careful not to let it burn.
- Add the 18 oz of crushed, organic tomatoes to the pot and stir. Add 6 oz of filtered water to the tomato jar, shake around to get the extra bits of crushed tomato, and add this water to the pot.
- Add the oregano, and crushed red pepper flakes to the sauce. Bring to a moderate simmer (medium low heat), and stir occasionally while the sauce reduces.
- While the sauce is cooking, prepare the meatballs. Mix 1lb ground pork (we like US Wellness Meats) with 2 teaspoons of our organic Adobo Seasoning. Mix thoroughly, then form into meatballs the size of your choosing.
- Heat a large skillet over medium heat. and place the meatballs gently into the pan (this will help them to not stick as much. The pork fat content will do the rest!) Roll around to sear all the sides (about 2-3 minutes per side). After they've seared, add them to the sauce with tongs. If you dump the skillet, you'll also get a ton of extra fat, which is not going to help the sauce.... trust me. After they've cooked another 10-15 minutes, season to taste with Himalayan Pink Salt.
- Toss the meatballs in the sauce, and continue to simmer. Try to get the meatballs buried down in the sauce so they continue to cook.
- Bring a medium pot of water to a rolling boil, and cook the Cappello's Fettuccine for approximately 2 minutes. Their packages say 60-90 seconds, but I prefer a slightly less al dente texture. Cook to your liking. Strain, and toss with a tiny amount of high quality Extra Virgin Olive Oil to keep it from sticking together.
- To bring it together, use a large fork to twist "curls" of fettuccine onto a plate. Top with the meatballs and sauce. We finish ours with a grating of fine sheep's milk parmesan cheese, and some fresh parsley. Enjoy!
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