Pasta with Meatballs and Creamy Mushroom Sauce

Ingredients

• 1500 g ground beef(500g)
• 2200 g sausage meat(200g)
• 31 bunch fresh basil(20g)
• 41 bunch fresh oregano(15g)
• 51 bunch lemon thyme(10g)
• 650 g parmesan cheese, grated(50g)
• 74 garlic cloves, minced(16g)
• 81 onion, chopped(100g)
• 92 eggs(100g)
• 101 slice white bread slice(30g)
• 114 tablespoon olive oil(54g)
• 122 teaspoon salt(12g)
• 131 teaspoon black pepper(2g)
• 14500 g button mushrooms(500g)
• 151 shallot(30g)
• 161 sprig fresh thyme(2g)
• 171 sprig fresh oregano(2g)
• 181 garlic clove, confit or fresh(4g)
• 192 tablespoon olive oil(27g)
• 20150 ml white wine(150g)
• 21500 ml chicken stock(500g)
• 223 tablespoon crème fraîche(45g)
• 23500 g pasta(500g)
• 2430 g parmesan cheese, for serving(30g)
• 2510 g fresh basil, for garnish(10g)

Instructions

1. 1Preheat the oven to 180°C (356°F).
2. 2In a large bowl, combine ground beef, sausage meat, chopped basil, oregano, lemon thyme, minced garlic, chopped onion, grated parmesan, eggs, and the bread slice soaked in a little milk.
3. 3Add 4 tablespoons of olive oil, salt, and pepper. Mix until the mixture is homogeneous.
4. 4Form 20 meatballs about 3-4 cm in diameter with wet hands.
5. 5Place the meatballs in an ovenproof dish greased with olive oil.
6. 6Bake for 20-30 minutes until cooked through.
7. 7Meanwhile, in a saucepan, heat 2 tablespoons of olive oil and sauté the chopped shallot for 1 minute.
8. 8Add the sliced mushrooms and cook for 5-6 minutes.
9. 9Deglaze with white wine and let reduce.
10. 10Add chicken stock, thyme sprig, oregano sprig, and the garlic clove. Let reduce.
11. 11Stir in the crème fraîche and mix well.
12. 12Add the cooked meatballs to the sauce.
13. 13Cook the pasta according to package instructions, then drain.
14. 14Add the pasta to the sauce and meatballs, mix gently.
15. 15Serve on plates, top with extra grated parmesan and fresh basil leaves.