Pasta with minced meat, anchovies and salami
easy
45 mins
45 mins
Ingredients
- 2 Tomatoes (about 200 g)
- 1 Onion
- 1–2 Anchovy fillets
- 1 red chilli pepper
- 2 TABLESPOONS Olive oil
- 1 (500 ml) Bottles of tomato sauce
- 7-10 Tbsp Salt
- 2 Eggs (size M)
- 1 TABLESPOON Oil
- 200 g mixed minced meat
- 7-10 Tbsp Pepper
- 150 g pasta (e.g. rigatoni)
- 100 g frozen peas
- 125 g Mozzarella cheese
- 75 g Provolone cheese
- 75 g Italian salami (from pig, in one piece)
- 1 pinch Sugar
- 7-10 Tbsp Basil
Directions
- 1
Scald the tomatoes, let them stand for about 1 minute, take them out, quench them, peel the skin. Dice tomatoes. Peel and chop onion. Chop anchovies. Wash chilli and cut into rings.
- 2
Heat olive oil in a pot. Add the tomatoes, onion and anchovies and sauté briefly while turning. Deglaze with tomato sauce, add chilli and 1 pinch of salt. Bring to the boil and simmer for about 30 minutes.
- 3
Pierce the eggs and cook in boiling water for about 9 minutes, drain, quench and peel. Heat the oil in a pan, crumble the minced meat finely and fry while turning, season with salt and pepper.
- 4
Prepare the pasta in boiling salted water according to the instructions on the packet. Add the peas 3 minutes before the end of cooking time. Then pour into a sieve, rinse and drain well. In the meantime, chop the eggs.
- 5
Dice mozzarella and provolone. Dice salami and add to the tomato sauce about 3 minutes before the end of cooking time. Season the sauce with salt, pepper and sugar. Mix pasta, peas, eggs, minced meat and cheese into the sauce, heat briefly and serve in a bowl garnished with basil.
Nutrition Facts
1330 kcal
79 g
77 g
80 g
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