Spaghetti Alla Chitarra Al Sugo Con Piccole Polpette

Spaghetti Alla Chitarra Al Sugo Con Piccole Polpette is a delightful Italian dish that combines the artisanal craftsmanship of homemade pasta with the comforting flavors of a rich, slow-cooked ragù.

This recipe features the unique spaghetti alla chitarra, a type of pasta made using a traditional pasta cutter known as a “chitarra,” which imparts a distinct texture and shape to the noodles. Accompanied by tender, bite-sized meatballs and a hearty sauce of lamb, pork, and beef simmered with aromatic vegetables and tomatoes, this dish is a celebration of rustic Italian cooking.

The harmonious blend of flavors and textures makes it a cherished favorite, perfect for family gatherings or any occasion where you want to savor the warmth and tradition of Italian cuisine.

Why You’ll Love This Recipe:

Authentic and Traditional: This dish embodies the heart of traditional Italian cuisine, featuring handmade spaghetti and a ragù simmered to perfection. The use of a chitarra pasta cutter lends authenticity and a unique texture to the pasta, making it a delightful experience.

Rich and Hearty Flavors: The combination of lamb, pork, and beef in the ragù creates a depth of flavor that is both robust and comforting. The sauce is infused with the sweetness of carrots, the aromatic notes of celery and onion, and the richness of tomatoes, making every bite full of complex flavors.

Tender Meatballs: The small, flavorful meatballs add a comforting element to the dish. Made with beef, Parmigiano Reggiano, and a hint of nutmeg, they are tender and perfectly seasoned, complementing the sauce beautifully.

Handcrafted Pasta: The process of making fresh pasta from scratch is both rewarding and results in a superior texture and taste. The spaghetti alla chitarra is slightly thicker and has a wonderful bite, absorbing the sauce perfectly.

Perfect for Gatherings: This recipe is ideal for family gatherings or dinner with friends, as it brings people together over a shared love of hearty, homemade food. It’s a dish that encourages conversation and connection, making it memorable and enjoyable for all.

Key Ingredients:

00 Flour: This finely milled Italian flour is perfect for making fresh pasta. It provides a smooth, elastic dough that rolls out easily and creates a delicate yet firm pasta texture.

Eggs: Used in the pasta dough, eggs add richness and help bind the dough together, giving the pasta its characteristic color and flavor.

Lamb, Pork, and Beef: These meats form the base of the ragù, each contributing unique flavors and textures. The combination of meats creates a rich and hearty sauce that is deeply satisfying.

Peeled Tomatoes: Essential for the ragù, peeled tomatoes provide a sweet and tangy base that balances the richness of the meats. They break down during cooking to create a thick, flavorful sauce.

Celery, Carrot, and Onion: Known as the “holy trinity” of Italian cuisine, these aromatic vegetables form the flavor foundation of the ragù, adding depth and natural sweetness to the sauce.

Parmigiano Reggiano: This aged cheese is grated into the meatball mixture, adding a savory, umami-rich flavor that enhances the taste of the tender meatballs.

Nutmeg: A pinch of nutmeg in the meatballs adds a subtle warmth and complexity, rounding out the flavors and elevating the dish.

Spaghetti Alla Chitarra Al Sugo Con Piccole Polpette

Ingredients

For the Spaghetti:

300 g 00 flour

3 medium eggs

For the Ragù:

300 g lamb chops

300 g pork ribs

300 g beef rib

1 stalk celery

1 carrot

1 white onion

700 g peeled tomatoes

50 ml white wine

Salt, to taste

Extra virgin olive oil, as needed

Black pepper, to taste

For the Meatballs:

300 g minced beef

1 egg

20 g grated Parmigiano Reggiano

Nutmeg, to taste

Black pepper, to taste

Salt, to taste

Instructions for Spaghetti alla Chitarra with Meatballs:

1. Prepare the Meatballs:

Combine the minced beef, egg, black pepper, grated cheese, salt, and nutmeg in a bowl.

Mix by hand until well combined.

Form small meatballs, about 1 cm in diameter, and place them on a floured tray.

Cover with plastic wrap and set aside.

2. Make the Ragù:

Finely chop the celery, carrot, and onion. In a large saucepan, heat olive oil over low heat and sauté the vegetables until soft.

Add the lamb, pork, and beef; brown the meat well.

Pour in the white wine and let it evaporate.

Stir in the peeled tomatoes, add salt and pepper, cover, and simmer for about 3 hours.

3. Prepare the Pasta Dough:

Sift the flour onto a work surface, forming a mound with a well in the center.

Crack the eggs into the well.

Using a fork, gradually incorporate the flour into the eggs.

Knead the dough by hand until smooth and elastic.

Wrap in plastic wrap and let rest for 1 hour.

4. Roll Out the Pasta:

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After resting, roll out the dough on a floured surface to about 0.5 cm thick.

Place the dough on a chitarra pasta cutter and use a rolling pin to cut it into spaghetti strands.

Flour the cut pasta and arrange it on a floured tray.

5. Cook the Meatballs:

Remove the meat from the sauce and set aside.

In a pan, heat olive oil and sauté the meatballs until they are browned.

Add the sauce, excluding the meat, to the pan with the meatballs.

6. Cook the Pasta:

Boil a large pot of salted water, add the spaghetti, and cook for about 5 minutes.

Drain and toss with the sauce and meatballs.

7. Serve:

Plate the spaghetti with the meatballs and sauce, accompanied by the reserved meat pieces.

Enjoy!

Notes:

Pasta Dough Resting: Allowing the pasta dough to rest for at least an hour is crucial. This resting period helps relax the gluten, making the dough easier to roll out and resulting in a more tender pasta.

Meat Selection: Using a mix of lamb, pork, and beef in the ragù adds depth and complexity. If you prefer, you can adjust the proportions or substitute with other meats, but be mindful that it may alter the flavor profile.

Slow Cooking the Ragù: Simmering the ragù for about three hours is essential for developing rich flavors and tenderizing the meats. Be patient, and occasionally stir the sauce to prevent sticking.

Meatball Size: Keep the meatballs small, around 1 cm in diameter, to ensure they cook evenly and quickly absorb the flavors of the sauce.

Using a Chitarra: If you don’t have a chitarra pasta cutter, you can use a sharp knife to cut the pasta into strands. The chitarra creates a slightly thicker spaghetti with a unique texture, but any homemade spaghetti will work well with this sauce.

Balancing Flavors: Taste the ragù and meatballs before serving and adjust the seasoning with salt and pepper as needed. The balance of flavors is key to a delicious dish.

Serving Suggestions: Serve the spaghetti alla chitarra with a sprinkle of freshly grated Parmigiano Reggiano and a drizzle of extra virgin olive oil for added richness and flavor.

Nutrition Information:

Frequently Asked Questions:

Can I make the pasta without a chitarra?

Yes, if you don’t have a chitarra, you can use a pasta machine or a sharp knife to cut the dough into spaghetti-like strands.

While the chitarra gives the pasta a unique texture, the flavor and overall dish will still be delicious with regular homemade spaghetti.

Is it possible to use only one type of meat for the ragù?

Absolutely! While the combination of lamb, pork, and beef adds depth to the ragù, you can use just one type of meat if preferred.

Choose the meat you enjoy most, but remember that different meats will alter the flavor profile.

How can I prevent the meatballs from falling apart during cooking?

To ensure the meatballs hold together, make sure to mix the ingredients thoroughly so they bind well.

Chilling the formed meatballs in the refrigerator for about 30 minutes before cooking can also help them maintain their shape.

Can I make the ragù and meatballs in advance?

Yes, both the ragù and meatballs can be prepared in advance.

The flavors often improve after a day in the refrigerator.

Reheat gently on the stovetop, adding a splash of water or broth if the sauce has thickened too much.

What if I don’t have 00 flour for the pasta?

If you don’t have 00 flour, you can use all-purpose flour as a substitute.

The texture might be slightly different, but it will still produce a tasty and workable pasta dough.

How do I ensure the pasta dough is the right consistency?

The dough should be smooth and elastic, not too sticky or dry.

If it’s sticky, add a little more flour while kneading.

If it’s too dry and crumbly, add a small amount of water, a teaspoon at a time, until it comes together.

Kneading thoroughly is key to achieving the right consistency.

What can I do if my ragù is too thin?

If the ragù is too thin, let it simmer uncovered for a while longer to reduce and thicken.

Stir occasionally to prevent it from sticking to the bottom of the pan.

If you prefer a thicker sauce, you can also mash some of the tomatoes to help thicken it.

How do I prevent the meatballs from sticking to the pan while cooking?

To prevent sticking, ensure the pan is hot before adding the oil and meatballs.

Use enough oil to coat the bottom of the pan, and avoid moving the meatballs too soon.

Let them develop a crust before turning them gently with a spatula.

Can I freeze the meatballs and ragù for later use?

Yes, both the meatballs and ragù freeze well.

Allow them to cool completely before transferring to airtight containers or freezer bags.

They can be frozen for up to three months.

Thaw in the refrigerator overnight and reheat gently on the stovetop.

How do I know when the pasta is done cooking?

Fresh pasta cooks quickly, usually in about 3-5 minutes.

Test a strand by tasting it; it should be tender but still slightly firm to the bite, known as “al dente.”

Keep an eye on it, as fresh pasta can overcook easily.