Pappardelle and Meatballs | Savor Recipes

Ingredients

• 2 1/4 cups whole wheat flour, plus extra for dusting
• 4 large eggs
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tablespoon no salt added tomato paste
• 2 (28 ounce) cans low sodium crushed tomatoes
• 1 teaspoon crushed red pepper flakes (add more to add spice)
• 1/3 cup dry red wine
• 1/4 cup plain yogurt
• 2 teaspoons kosher salt, more to taste
• 1 teaspoon freshly ground black pepper
• 1/4 cup julienned fresh basil leaves, for serving
• 1/2 cup grated parmesan cheese, for serving
• 1/2 cup Italian-style breadcrumbs
• 1/2 cup whole milk
• 3/4 cup grated parmesan cheese
• 1 large egg, beaten well
• 1/4 cup fresh parsley leaves, finely chopped
• 8 sprigs fresh thyme, destemmed and finely chopped
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt
• 1/2 medium yellow onion, finely chopped or grated on the large holes of a box grater
• 1 garlic clove, minced
• 1 pound 80/20 ground beef