Pasta with Meatballs and Ricotta

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PASTA with MEATBALLS and RICOTTA

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium size onion, chopped
  • 1 teaspoon pink salt
  • 12 oz pasture-raised ground beef
  • 1 pasture-raised eg
  • 1 tablespoon heavy cream
  • 1/4 cup grated parmesan cheese
  • 1/3 cup bread crumbs
  • 2 tablespoons fresh parsley,chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon garlic,minced
  • Pink salt and pepper
  • 9 oz uncooked orecchiette pasta
  • 1 jar (24 oz) store brand tomato sauce
  • 24 oz water
  • 1 cup ricotta cheese (Galbani brand)
  • Basil leaves for garnish

Instructions

  1. Heat the oil in a skillet, add onion and salt, cook for about 5 minutes or until onion becomes translucent. Let it cool.
  2. In a mixing bowl, add ground beef, egg, heavy cream, Parmesan cheese, bread crumbs, parsley, basil, garlic, salt, pepper, and cooked and cooled onion. Mix very lightly with a fork.
  3. By hands or using a rounded 1 1/2-inch ice cream scoop, roll each into a ball.
  4. Lightly spray the oil in a skillet and place the meatballs, brown them well on all sides over medium-low heat. Set aside.
  5. Add the tomato sauce, water, and pasta; give it a stir. Bring it to a boil, then add the meatballs.
  6. Reduce heat; simmer 8-10 minutes, stirring occasionally, until meatballs are thoroughly cooked, pasta is cooked and sauce is thickened.
  7. Scoop the ricotta cheese on top of the pasta and cook for another 3 minutes.
  8. Garnish with basil.
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