Lactose-free Spaghetti with meatballs
1 hours 9 minutes total
If you're lactose intolerant, finding delicious and satisfying meals can be a challenge. But fear not, because this recipe for lactose-free spaghetti and meatballs is sure to satisfy your cravings! With tender meatballs made from ground beef, aromatic herbs, and gluten-free breadcrumbs, and a rich tomato sauce that's completely dairy-free, this dish is a perfect comfort food that's easy to make and even easier to enjoy. So grab your apron and get ready to whip up a delicious and lactose-free meal that everyone will love!
The world is becoming more inclusive. Food should too. More Open Recipes coming soon.
|320g (11,3 oz)||Barilla® Spaghetti No. 5|
|100 g||onion, chopped|
|1 or 2 cloves||garlic, chopped tbc|
|550 g||San Marzano tomatoes|
|2 slices||LF white bread, no crust, diced|
|120 gr||LF Parmigiano cheese, grated, divided|
|300 g||grass fed beef 80/20|
|100 gr||Italian sausage LF, off the casing|
|15 g||parsley, chopped|
|8/9 leaves||basil, diced|
|to taste||Salt and pepper|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Here are the 4 easy steps for the lactose-free spaghetti and meatballs recipe:
In a saucepot gently fry onion with olive oil for five minutes, add 1 clove of chopped garlic, keep sautéing and one minute later add crushed tomatoes. Add less than one cup of water, salt and pepper and bring to simmer.
- olive oil
- crushed tomatoes
Meanwhile soak lactose free bread in water. In a bowl combine meat, 2/3 of lactose free Parmigiano cheese, parsley, 1 clove chopped garlic, soaked bread (squeeze out excess water). Mix and when all comes together (very important to not overmix), shape 2,5 cm size meatballs. Add meatballs to tomato sauce, simmer until thoroughly cooked, about 15 minutes.
- lactose-free bread
- lactose-free Parmigiano cheese
Cook pasta according to directions. Drain and toss with meatballs sauce.
Finish with sliced basil, remaining Parmigiano cheese and a drizzle of E.V.O before serving.
- remaining Parmigiano cheese
- extra virgin olive oil
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.
Spaghetti No. 5
Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.
- Pack size 500g