3 Italian Nonnas make Spaghetti with mini meatballs

Ingredients

• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 2 stalks Celery (roughly sliced)
• 1 medium Carrot (peeled and roughly sliced)
• 1 large Onion (peeled and roughly sliced)
• 1.5 kilograms Beef Shank (cut into 2‑inch pieces)
• 1 teaspoon Salt (plus extra for pasta water)
• ½ teaspoon Black Pepper (freshly ground)
• 1 cup White Wine (dry cooking wine)
• 500 grams Ground Beef (lean (80/20))
• 100 grams Parmesan Cheese (freshly grated)
• ¼ teaspoon Nutmeg (freshly grated if possible)
• 500 grams 00 Flour (sifted)
• 3 large Eggs (room temperature)
• 1 teaspoon Juniper Seeds (optional, dried 30 min before use)

Instructions

1. Prepare the soffritto

   Roughly slice the celery, carrot, and onion. Heat 2 Tbsp olive oil in a large sauté pan over medium heat and add the vegetables. Cook, stirring occasionally, until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium

2. Brown the beef shank

   Season the beef shank pieces with salt and pepper, then add them to the pan. Brown on all sides, about 8 minutes, to develop flavor.

   Time: PT8M

   Temperature: medium‑high

3. Deglaze and simmer the ragù

   Pour the white wine into the pan, scraping up any browned bits. Reduce the wine by half (≈3 minutes), then add enough water to just cover the meat. Bring to a gentle boil, then lower to a simmer and cook for 2 hours, stirring occasionally.

   Time: PT2H

   Temperature: low simmer

4. Make the mini meatballs (palotine)

   In a mixing bowl combine ground beef, grated Parmesan, and nutmeg. Mix gently until just combined, then shape into chickpea‑size balls (about 1 cm diameter).

   Time: PT10M

5. Brown the meatballs

   In a separate pan, heat 1 Tbsp olive oil over medium heat. Add the meatballs in a single layer and brown all sides, about 5 minutes total. Transfer to the simmering ragù for the last 30 minutes of cooking.

   Time: PT5M

   Temperature: medium

6. Prepare the pasta dough

   Sift the 00 flour onto a clean work surface and make a well in the center. Crack the three eggs into the well, add a pinch of salt, and whisk with a fork, gradually incorporating flour until a shaggy dough forms.

   Time: PT10M

7. Knead and rest the dough

   Knead the dough by hand for 8‑10 minutes until smooth and elastic. Shape into a ball, wrap in plastic, and let rest at room temperature for 30 minutes.

   Time: PT30M

   Temperature: room temperature

8. Roll and cut the Qatara pasta

   Divide the rested dough into 4 pieces. Using a rolling pin, flatten each piece to about 1 mm thickness. Feed the sheet through the Qatara cutter, which creates narrow, square‑shaped strands. Cut the strands in half lengthwise to obtain the final pasta shape. Dust lightly with flour and lay on a kitchen towel.

   Time: PT30M

9. Cook the pasta

   Bring a large pot of salted water to a rolling boil. Add the fresh Qatara pasta and cook for 3‑4 minutes, or until al dente. Drain, reserving a cup of cooking water.

   Time: PT10M

   Temperature: boiling

10. Combine and serve

    Remove the beef shank pieces from the ragù, shred or slice them, and return the meat to the sauce. Toss the cooked pasta with the ragù, adding a splash of reserved pasta water if needed for a silky coating. Plate and scatter the browned mini meatballs on top. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Celery: celery ribs
• Instead of Carrot: parsnip
• Instead of Onion: shallot
• Instead of Beef Shank: beef chuck, beef short ribs
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of White Wine: chicken broth, dry vermouth
• Instead of Ground Beef: ground pork, ground turkey
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Nutmeg: ground mace
• Instead of 00 Flour: all‑purpose flour
• Instead of Eggs: egg substitute (1 egg = ¼ cup liquid)
• Instead of Juniper Seeds: none

Equipment Needed

• Large Sauté Pan
• Saucepan
• Mixing Bowl
• Fine Mesh Sieve (optional)
• Rolling Pin
• Qatara Pasta Cutter
• Kitchen Towel
• Ladle
• Slotted Spoon
• Cutting Board
• Chef's Knife

Critical Steps — Do Not Skip

• Browning the beef shank to develop deep flavor
• Simmering the ragù for at least 2 hours
• Resting the pasta dough for 30 minutes
• Rolling the dough thin enough for Qatara strands
• Cooking the fresh pasta just until al dente

Chef Tips from the Video

• Use a dry white wine for deglazing; it adds acidity that balances the richness of the beef.
• Grate Parmesan fresh; pre‑grated cheese contains anti‑caking agents that affect texture.
• If you cannot find a Qatara cutter, roll the dough thin and cut into 5 mm strips, then press lightly with a fork to create the square‑sided texture.

Troubleshooting

Storage

Refrigerator: Ragù and meatballs keep up to 3 days; fresh pasta can be stored for 2 days in an airtight container.

Freezer: Ragù and meatballs freeze well for up to 2 months; freeze in portion‑size bags. Fresh pasta can be frozen on a tray then transferred to a bag for up to 1 month.

Room temperature: Do not leave the cooked dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the ragù a day ahead; it tastes even better after the flavors meld.
• Shape and freeze the mini meatballs on a tray, then transfer to a bag for later use.
• The dough can be rested overnight in the refrigerator; let it come to room temperature before rolling.

Frequently Asked Questions