Penne with meatballs

Name: Penne with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Garlic cloves; 3 TABLESPOONS Oil; 2 can(s) (425 ml each) chunky tomatoes; 3-4 Tbsp dry red wine; 1 Onion; 30 g Parmesan cheese; 5 Stem(s) Parsley; 500 g lean minced beef; 1 pinch Chili Flakes; 1 Egg yolk (size M); 25 g Breadcrumbs; 300 g Penne noodles; 1-2 stem(s) Basil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Garlic cloves
3 TABLESPOONS Oil
2 can(s) (425 ml each) chunky tomatoes
3-4 Tbsp dry red wine
1 Onion
30 g Parmesan cheese
5 Stem(s) Parsley
500 g lean minced beef
1 pinch Chili Flakes
1 Egg yolk (size M)
25 g Breadcrumbs
300 g Penne noodles
1-2 stem(s) Basil

Directions

1
Peel the garlic and cut into thin slices. Heat 1 tablespoon of oil in a frying pan and sauté the garlic. Add the tomatoes and wine and simmer for about 15 minutes, so that the sauce thickens a little
2
Peel and grate the onion. Grate 20 g cheese, remove shavings from the rest with the peeler. Wash parsley, shake dry, pluck off leaves and chop finely. Knead the minced onion, cheese, parsley, chili flakes, egg yolk and breadcrumbs well. Form small balls from the minced mixture. Heat 2 tablespoons of oil in a frying pan, fry the balls for about 7 minutes, turning them all around and then add them to the sauce.
3
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Drain and mix into the sauce. Wash the basil, shake dry, pluck off the leaves and cut roughly. Arrange the pasta with sauce and meatballs on plates and sprinkle with Parmesan shavings and basil