FRIJE

Instructions

• 1.   Before you begin
  Read all the steps, gather the necessary ingredients and utensils, and rinse the fruits and vegetables!
  Feel free to use a large pot or two (for 4 and 5 people) to cook the meatballs and vegetables. It is best if the ingredients do not overlap too much. This way, the heat will be better distributed and they will cook faster!
• 2.   The pork meatballs
  Cut the yellow onion in half, peel it, and finely chop it.
  In a bowl, mix half of the onion with the sausage meat. Lightly salt (the meat is already seasoned), pepper, and mix well. Using your hands, form meatballs (about 3 cm in diameter).
• 3.   Cooking
  Tip: Calabrian spices are spicy, so only use a small amount to start with and add more at the end if necessary.
  In a pot, heat a drizzle of olive oil over medium-high heat.
  Brown the meatballs with the remaining onion for about 3 minutes.
  Squeeze the garlic with the skin on or chop it.
  Then add the tomato paste, Calabrian spices, garlic, and water to the pot. Season with salt and pepper.
  Peel and thinly slice the carrot into half-moons (about 0.5 cm thick).
  Add it to the pot.
  Simmer covered over low heat for 20 minutes.
  Dice the tomato and add it to the pot towards the end of cooking.
• 4.   The tagliatelle
  Bring a pot of hot water to a boil with the lid on.
  Once boiling, cook the tagliatelle for 3 to 4 minutes for al dente or tender pasta. Stir occasionally.
  When cooked, drain them and add them to the pot.
• 5.   Enjoy your Calabrian-style pork meatballs with tagliatelle without delay.

Nutritional information *