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Homemade tagliatelle with beef meatballs and Grana Padano tomato sauce
Learn how to make fresh hand‑made tagliatelle, served with ultra‑tender beef meatballs and a tomato sauce flavored with Grana Padano. A 100 % homemade, lactose‑free recipe, ideal for a complete and comforting meal.
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Cost Breakdown
Critical Success Points
- • Knead the dough until you obtain a smooth ball (10 min).
- • Let the dough rest in the fridge for 1 hour.
- • Properly rehydrate the croutons to achieve a moist texture.
- • Do not over‑work the meat to keep the meatballs tender.
- • Cook the tagliatelle al dente (3‑4 min).
Safety Warnings
- • Be careful of hot oil splatters when browning the meatballs.
- • Use gloves or a thick towel to handle hot dough if needed.
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