Macaroni in tomato sauce and fried

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel onion and garlic. Chop the onion finely. Chop garlic finely. Clean, wash, dab dry and cut into strips. Put celery leaves aside for garnishing. Scald tomatoes with hot water.

2. 2

   Rinse cold and peel the skin. Quarter the tomatoes, cut out the seeds and dice the flesh. Heat olive oil in a pot. Add onion, garlic and celery and fry until transparent. Add the tomato paste and sauté briefly. Add the tomatoes. Season with salt and pepper. Add stock and tomato juice and simmer for 5 minutes. Cut olives into rings and stir into the sauce. Remove the crusts from the toast, dice coarsely and grind in the universal chopper. Wash thyme, dab dry and pluck leaves from the stalks. Press the veal sausage meat out of the skin and knead with mustard, egg and thyme.

3. 3

   Add stock and tomato juice and simmer for 5 minutes. Cut olives into rings and stir into the sauce. Remove the crusts from the toast, dice coarsely and grind in the universal chopper. Wash thyme, dab dry and pluck leaves from the stalks. Press the veal sausage meat out of the skin and knead with mustard, egg and thyme. Season with salt and pepper. Form 20 roasts from the meat mixture with wet hands and turn them in toast. Cook the macaroni in salted water for 8-10 minutes. In the meantime heat up oil in a pan. Fry the roasts for about 4 minutes, turning them over. Drain macaroni, quench and drain. Arrange the macaroni, tomato sauce and roasts and garnish with celery leaves

4. 4

   Form 20 roasts from the meat mixture with wet hands and turn them in toast. Cook the macaroni in salted water for 8-10 minutes. In the meantime heat up oil in a pan. Fry the roasts for about 4 minutes, turning them over. Drain macaroni, quench and drain. Arrange the macaroni, tomato sauce and roasts and garnish with celery leaves

Nutrition Facts

KCAL
820 kcal

CARBS
73 g

FATS
46 g

PROTEINS
30 g