Pasta with meatballs and ricotta tomato sauce

Name: Pasta with meatballs and ricotta tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 1 medium onion; 1–2 Garlic cloves; 400 g mixed mince; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 TEASPOON Flour; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp creeping thyme; 400 g Macaroni; 100 g Ricotta (Italian cream cheese); 7-10 Tbsp Sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
1 medium onion
1–2 Garlic cloves
400 g mixed mince
7-10 Tbsp Pepper
1-2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 TEASPOON Flour
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp creeping thyme
400 g Macaroni
100 g Ricotta (Italian cream cheese)
7-10 Tbsp Sugar

Directions

1
Boil up plenty of salted water. Peel and chop onion and garlic. Knead half of the onion and garlic with mince, salt and pepper. Form small balls from the mixture.
2
Fry meatballs in hot oil for about 5 minutes and remove. Fry the rest of the onion and garlic in hot frying fat. Sweat tomato paste and flour briefly. Stir in tomatoes and 150 ml water, bring to the boil.
3
Season with salt, pepper and thyme. Simmer open for about 10 minutes.
4
Cook the pasta in boiling water for about 10 minutes until al dente. Stir the ricotta into the sauce. Season to taste with salt, pepper and 1 pinch of sugar. Drain the pasta and mix with the sauce and meatballs. Arrange everything together.