Easy pasta with meatballs, fresh tomatoes and cream – with white wine and fresh basil.
Pasta with meatballs, fresh tomatoes and cream is the kind of dish that always goes down well in my house. It has everything I love about a good pasta dish – juicy meatballs, a creamy sauce and plenty of flavour from fresh tomatoes, Parmesan and basil.
I make the meatballs from a mix of minced beef and pork, which gives them a really good flavour and a firm, juicy texture. You can easily use just beef, pork or chicken if you prefer. The flavour and texture will naturally change a little, but the result is still delicious.
The meatballs can either be fried in the pan or baked in the oven. Frying them in the pan gives the sauce a little extra flavour, while the oven is the easy option if you would rather avoid spatter on the hob.
The sauce is pleasingly simple: onion, garlic, fresh tomatoes, a splash of white wine, cream and Parmesan, which melt together into a creamy, full-bodied sauce. With the juicy meatballs and fresh basil, you get a lovely pasta dish that works just as well on a weeknight as for a weekend dinner.
Pasta with meatballs, fresh tomatoes and cream
Ingredients
Meatballs
- 1 slice white bread, diced – crusts removed
- 25 ml milk
- 300 g minced beef
- 300 g minced pork
- 1 small onion, finely chopped
- 1 clove garlic, grated or crushed
- 1 egg
- Salt and freshly ground pepper
- Oil
Pasta and sauce
- 1 onion, roughly chopped
- 4 cloves garlic, finely chopped
- 500 g cherry tomatoes, halved
- 400 g pasta
- 1 tsp dried basil
- 1/2 tsp chilli flakes (optional)
- 2 tbsp tomato purée
- 150 ml dry white wine
- 200 ml whipping cream (38% fat)
- 50 g Parmesan
- 6 sprigs fresh basil, leaves only
- Pasta cooking water
- Olive oil
- Salt and freshly ground pepper
Method
Meatballs
- Soak the bread in the milk.
- Put both types of mince in a bowl with the onion, garlic, soaked bread and egg. Season with salt and freshly ground pepper and mix thoroughly – ideally with a hand mixer.
- Divide the mixture into small portions of about 40 g each and roll them into meatballs. Fry the meatballs in a splash of oil over a medium heat until cooked through. Set the meatballs aside on a plate.The meatballs can also be baked in the oven – give them about 15-20 minutes at 220°C in a conventional oven (top and bottom heat). Drizzle them with a little oil before baking.
Pasta with meatballs, fresh tomatoes and cream
- In the same pan, fry the onion and garlic until the onion is translucent. Add a little oil if needed.
- Add the tomatoes along with the dried basil and chilli flakes, and fry for 5 minutes. Season with salt and freshly ground pepper.
- Add the tomato purée and stir it into the tomatoes, then pour in the white wine. Let it reduce for 5 minutes.Meanwhile, put the pasta on to cook – cook until al dente.
- Pour the cream into the pan, add the meatballs and heat the sauce through thoroughly.
- Stir in the Parmesan until it melts, then add the fresh basil leaves.
- Toss the pasta with the sauce and adjust the consistency with a little of the pasta cooking water.
- Serve with extra Parmesan on top, if you like.
Nutrition
Premium
Kan man bruge noget i stedet for hvidvin og udblødt brød?
Hej Louise
Brød kan du erstatte med 1-2 spsk rasp og hvidvin kan du erstatte med bouillon og evt smage til med citron til sidst 🙂
Warm wishes, Dianna