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