This elegant pasta dish combines handmade meatballs with a rich mushroom cream sauce, served over perfectly cooked tagliatelle. A restaurant-worthy meal that brings together classic Italian and European flavors.
Ingredients
For the Meatballs:
- 850g (1.9 lbs) mixed ground meat (beef and pork)
- 50g (1.8 oz) breadcrumbs
- 1 medium egg
- 2 medium onions, finely diced
- 1 garlic clove, minced
- 3-4 teaspoons Worcestershire sauce
- 1 small bunch flat-leaf parsley
- Salt and pepper to taste
- 2 teaspoons (10ml) clarified butter for frying
For the Mushroom Sauce:
- 400g (14 oz) small mushrooms
- 1 medium onion, finely diced
- 1 garlic clove, minced
- 67g (2.4 oz) porcini cream soup mix
- 100ml (½ cup) dry white wine
- 200g (7 oz) heavy cream
- 1-2 teaspoons sweet paprika
- 1 tablespoon (15ml) clarified butter
- 300ml (1¼ cups) water
For the Pasta:
- 200g (7 oz) tagliatelle
- Salt for pasta water
Preparation Time
- Prep Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour
- Servings: 4-6
Step-by-Step Instructions
Making the Meatballs
- Wash and chop parsley, reserving ¼ for garnish
- Sauté 2 diced onions and 1 minced garlic until translucent
- Combine in bowl:
- Sautéed onion mixture
- Ground meat
- Breadcrumbs
- Chopped parsley
- Egg
- 3 teaspoons Worcestershire sauce
- Form into 50g balls (ping-pong size)
- Fry in batches until browned (about 5 minutes each)
Preparing the Sauce
- Clean and trim mushrooms
- Heat butter in large pan
- Sauté mushrooms for 2 minutes
- Add remaining diced onion and garlic
- Cook 2-3 minutes
- Add wine, simmer 1 minute
- Dissolve soup mix in water
- Add to pan with cream
- Season with paprika, salt, pepper
- Add remaining Worcestershire sauce
Final Assembly
- Cook tagliatelle according to package instructions
- Add meatballs to sauce, heat through
- Drain pasta
- Serve topped with sauce and meatballs
- Garnish with remaining parsley
Nutritional Information
Per serving:
- Calories: 645
- Protein: 38g
- Carbohydrates: 42g
- Fat: 35g
- Fiber: 3g
- Sodium: 520mg
Expert Cooking Tips
- Don’t overmix meatballs – they’ll become tough
- Brown meatballs well for extra flavor
- Use room temperature cream to prevent curdling
- Reserve pasta water for adjusting sauce consistency
- Choose fresh mushrooms with firm caps
- Let meatballs rest 5 minutes after cooking
Variations and Substitutions
- Pasta Options: Use fettuccine or pappardelle
- Meat Options: All beef or turkey for meatballs
- Mushroom Choices: Mix wild mushrooms
- Wine Alternatives: Use beef broth
- Cream Options: Greek yogurt for lighter version
- Herb Variations: Add thyme or sage
Storage and Make-Ahead Tips
- Refrigerator: Store up to 3 days
- Freezer: Meatballs freeze well for 3 months
- Make-Ahead: Prepare meatballs in advance
- Reheating: Warm gently, adding cream if needed
- Sauce Storage: Keep separate from pasta
- Assembly: Combine just before serving
Common FAQs
Q: Can I make this ahead for a dinner party?
A: Yes, make meatballs and sauce ahead, reheat gently, and cook pasta fresh.
Q: What wine pairs best with this dish?
A: A medium-bodied red like Chianti or dry white like Pinot Grigio.
Q: Can I use pre-made meatballs?
A: Yes, though homemade provides better flavor and texture.
Q: How do I prevent the cream sauce from breaking?
A: Simmer gently and don’t let it boil after adding cream.
This satisfying pasta dish combines the hearty comfort of homemade meatballs with an elegant mushroom cream sauce. Perfect for special occasions or when craving a restaurant-quality meal at home, it’s sure to become a family favorite.
