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Spaghett alla Chitarra, or maccheroni alla chitarra, is a square-sectioned egg pasta format, typical of Abruzzo cuisine. One of the most traditional ways to serve them is with "Le Palottine", small meatballs with a robust and tasty meat ragù.
INGREDIENTS:
For the meat sauce:
1 onion
1 carrot
1 celery stalk
125 g bone-in beef
125 g bone-in pork
125 gr bone-in lamb meat
400 g tomato puree
1/2 glass of dry white wine (50 ml)
olive oil
salt and pepper
For the Meatballs:
125 g of ground beef
125 g ground pork
1 egg
4 tbsp grated Parmesan cheese
salt, pepper and nutmeg
For the Pasta:
300 g of all-purpose flour
3 eggs
1 Tbsp olive oil