MEATBALL LINGUINE RECIPES

Name: Linguine With Marinara Sauce and Meatballs
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6-8 serving(s)
Ingredients: 1 1/2 lbs lean ground beef; 1/2 onion, chopped fine; 1/2 green pepper, chopped fine; 2 garlic cloves, crushed; salt; pepper; 1 tablespoon dried basil; 1 tablespoon dried oregano; 1 tablespoon dried parsley; 3 (6 ounce) cans tomato paste; 3 (8 ounce) cans tomato sauce; 3 cups water; 6 garlic cloves, crushed; 1/2 cup shredded carrot; salt and pepper; 1 cup red wine; 1/4 cup fresh basil; 1/4 cup fresh oregano; grated or shredded parmesan cheese

LINGUINE WITH MARINARA SAUCE AND MEATBALLS RECIPE - FOOD.COM

Linguine With Marinara Sauce and Meatballs Recipe - Food.com image

When we're in the mood for good home made spaghetti (we prefer linguine) and meatballs, I make a simple sauce and cook the meatballs in it for a long time. Just before serving we add fresh herbs and top it with Parmesan.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 lbs lean ground beef
1/2 onion, chopped fine
1/2 green pepper, chopped fine
2 garlic cloves, crushed
salt
pepper
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
3 (6 ounce) cans tomato paste
3 (8 ounce) cans tomato sauce
3 cups water
6 garlic cloves, crushed
1/2 cup shredded carrot
salt and pepper
1 cup red wine
1/4 cup fresh basil
1/4 cup fresh oregano
grated or shredded parmesan cheese

Steps:

Mix first nine ingredients by hand using a light touch.
Shape into 1 1/2" meatballs.
Brown slowly in a small amount of olive oil in a Dutch oven.
Turn carefully to brown all sides.
Meanwhile make sauce.
Mix tomato paste, tomato sauce and water.
When last side of meatballs are nearly brown, add tomato sauce mix to the pan.
Add garlic, carrot, salt, pepper and wine.
Stir, being careful not to break up meatballs, cover and simmer for at least an hour.
Add fresh chopped basil and oregano to taste during the last ten minutes.
Serve over linguini with Parmesan.

Nutrition Facts : Calories 360.9, FatContent 12.2, SaturatedFatContent 4.8, CholesterolContent 73.7, SodiumContent 1363.7, CarbohydrateContent 30.4, FiberContent 7, SugarContent 16.7, ProteinContent 28.7

LINGUINE AND MEATBALLS | TASTYCOOKERY

Linguine and Meatballs | TastyCookery image

A much easier and quicker way to cook classic meatball – replace ground pork with Italian sausage!

Provided by TastyCookery

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

Hot Italian sausage – 1 lb., loose, removed from casings
Olive oil – 2 tbsp., plus more for serving
Linguine pasta – 12 oz., broken into half
Low sodium chicken broth – 2 cups
Marinara sauce – 1 ¼ cups
Fresh basil – for serving
Parmesan cheese – freshly grated, for serving
Mozzarella cheese – 1/2 lb., sliced thinly

Steps:

Using the sausage, form 16 1 ½-inch meatballs. Prepare a large skillet and heat it over a high heat. Add olive oil and meatballs. Sear and when the meatballs release from the skillet, cook for about 2 minutes per side. Add the next three ingredients (from linguine to marinara sauce), bring the mixture to a boil, and cook for about 7-8 minutes, stirring continuously, until the noodles are al dente. Drizzle with olive oil, garnish with basil and parmesan, and serve immediately. If you want to, top the dish with mozzarella and put into a broiler for 3 to 4 minutes or until the cheese is golden and bubbling.

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