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1
Heat olive oil in a pan and brown 2 sausages, then add black pepper and the sliced onion.
2
Pour in the homemade tomato sauce, cover, and let it simmer gently for at least 1 hour.
3
In a bowl, combine the ground beef with the remaining 2 sausages, then mix in the egg, Parmesan, crumbled bread, milk, lemon zest, minced garlic, salt, and pepper.
4
Shape the meat mixture into tiny meatballs, about 1 cm (½ inch) wide.
5
Deep fry the meatballs in sunflower oil for 2–3 minutes until cooked.
6
Transfer the fried meatballs into the simmering tomato sauce and cook for about 30 minutes.
7
Mix the all-purpose flour and semolina flour, add the eggs, and gradually knead into a dough.
8
Knead the dough for about 10 minutes, then let it rest for about 30 minutes.
9
Divide the dough into 4 pieces, roll each out to about 3mm thick, and cut into spaghetti-like strips using a chitarra cutter or knife.
10
Boil the pasta in salted water for about 3 minutes.
11
Drain the pasta, toss it with the ragù and mini meatballs, and finish with plenty of grated Parmesan before serving.
PrimedTableBETA
