International Chef's Day | Time Square

Ingredients

• 1 200g of fresh beef mince
• 20g of breadcrumbs
• 1 egg
• Half finely chopped onion
• Fresh celery leaves finely chopped
• Salt and pepper to taste oil for cooking

Sugo sauce

• half cup of peeled tomato
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• olive oil
• 2 tablespoons of chopped fresh parsley
• salt and pepper to taste

Cheese sauce

• 25g butter
• 25g all purpose flour
• 50ml milk
• 25g grated cheddar cheese and mozzarella cheese
• salt and pepper to taste

Sliced button mushroom

• 15g of button mushroom sliced
• 1 teaspoon of butter
• salt and pepper to taste

Tagliatelle pasta

• 50g of pasta
• 500ml of water
• 5ml of of olive oil
• 2 tablespoons of salt

Method

1. Mix well all the ingredients
2. flatten each potion into a thin patty
3. place as all cube of mozzarella and cheddar cheese in the center of the patty
4. fold the meat over the cheese and shape into a ball
5. put oil on the pan to sautéed the meatballs until is golden brown and set it aside.

Sugo sauce

1. Saute the onion and garlic in some olive oil adding in the salt, pepper and parsley. Add in the peeled tomato and leave to cook for 20 minutes. Blend the mixture and add this into the meatballs pan to allow them to braise.

Cheese sauce

1. Make a roux base with the butter and flour, allow cooking for a few minutes and adding in the warm milk. Whisking all the time and then add the cheese

Tagliatelle pasta

1. Bring water to the boil
2. Add oil to the water then put the pasta to the pot let the pasta cook until it's soft

To build the dish

1. Once the pasta has come out of the pan wrap it using a carving fork and lay in the center of the plate. Top this with some of the cheese sauce, sauteed mushrooms and the meatballs, with the tomato sugo over the top. Finish with some freshly grated parmesan