Recipe information
black truffle cream sauce, tomato fondue, herbed ricotta
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Pasta
Meatballs
Black Truffle Cream Sauce
Tomato Fondue
Herbed Ricotta
Prepare the Meatballs
1. Mix Ingredients
In a large bowl, combine ground beef, bread crumbs, grated parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are fully combined.
2. Form Meatballs
Shape the mixture into meatballs, about 1 inch in diameter. Place them on a tray.
3. Cook Meatballs
In a large skillet over medium heat, add a splash of olive oil and cook the meatballs until browned on all sides and cooked through, about 10-12 minutes. Remove and set aside.
Prepare the Tomato Fondue
1. Sauté Onions and Garlic
In the same skillet, add olive oil and sauté chopped onion until translucent. Add minced garlic and cook for another minute.
2. Add Tomatoes
Add canned tomatoes (with juice), salt, and fresh basil. Cook on low heat for about 15 minutes, breaking up the tomatoes with a spoon.
Prepare the Black Truffle Cream Sauce
1. Heat Cream
In a small saucepan, heat the heavy cream on low until it starts to simmer. Stir in truffle oil and truffle salt.
2. Add Truffles
Remove from heat and fold in shaved black truffle.
Prepare the Herbed Ricotta
1. Mix Herbed Ricotta
In a bowl, combine ricotta cheese, chopped parsley, chopped chives, and salt. Mix until smooth.
Cook the Spaghetti
1. Boil Pasta
In a large pot, bring water to a boil and add salt. Cook spaghetti according to package instructions until al dente. Drain and set aside.
Assemble the Dish
1. Combine and Serve
On a plate, serve a portion of spaghetti topped with tomato fondue, meatballs, and drizzle with black truffle cream sauce. Add a dollop of herbed ricotta on top. Enjoy!