Go to the Recipe: Meatball Pomodoro Over Fusilli Corti Bucati With Fresh Basil, Parmesan, and Mushrooms
Is there a roasted (see title) version of the mushrooms, too? And was there previously a recipe at that meatball link location? Just for those of us that are capable of burning water...
Hi Will, the link should be working now on that meat ball recipe. the mushrooms in the title image are just quartered cremini mushrooms roasted in the oven.
Link to the meatball recipe still appears to be offline - getting the 404 page...
Agree with Andrew, link is not working.
Can't seem to find san mariano brand tomato. Should it be san marzano? Meatball recipe is not working. I love chefsteps and what you guys and gals are doing!!
use what ever canned tomatoes you prefer
I made this two times now and the flavour is absolutely delicious.
However the sauce appears quite watery. I did use a can of San Marzano tomatoes but put everything in. Is the idea to extract the whole tomatoes from the can and use only those?
Or could it be the quality of the ground meat?
I would try adding 1g of Xanthan gum to your sauce and see if that helps, the san Marzano roasted diced tomatoes we recommend are pretty dry. so you could also just cook the sauce for a bit longer to get some moisture cooked out.
Cooked it a little longer and added 1g of Xanthan, worked great! Normally I would finish the pasta in the sauce but on weeknights this is a great method.
Is the yield really only 2 servings. It seems that 454 grams of pasta and 400 grams of sauce should yield 3 to 4 servings. If I want to serve 5 people, should I really make 3 times the recipe?
that does seem like a typo, it should be more than enough for 4 people, if your light eaters go for 6 people per batch.
