Spaghetti with minced beef balls in paprika-tomato sauce

Name: Spaghetti with minced beef balls in paprika-tomato sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 Rice wafers (approx. 20 g); 2 Onions; 500 g Beef mince (Tatar); 2 TEASPOONS dried Italian herbs; 1 grated rind of organic lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Garlic cloves; 1 glass (370 ml) Roasted peppers (in brine); 4 TABLESPOONS Olive oil; 1 can (850 ml) Tomatoes; 400 g Spaghetti; 80 g green olives (pitted); 30 g (piece) Parmesan; 1/2 bunch flat leaf parsley

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 Rice wafers (approx. 20 g)
2 Onions
500 g Beef mince (Tatar)
2 TEASPOONS dried Italian herbs
1 grated rind of organic lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Garlic cloves
1 glass (370 ml) Roasted peppers (in brine)
4 TABLESPOONS Olive oil
1 can (850 ml) Tomatoes
400 g Spaghetti
80 g green olives (pitted)
30 g (piece) Parmesan
1/2 bunch flat leaf parsley

Directions

1
Finely crumble the rice cakes and peel the onions. Put 1 onion aside, dice the others finely. Knead the minced rice with the crumbs, diced onion, Italian herbs and half the lemon peel. Season with about 1 tsp salt and about 1⁄2 tsp pepper. Form small balls from the mixture.
2
Peel and finely chop the garlic. Chop the remaining onion finely. Drain paprika and collect the stock. Cut the paprika into strips. Heat 2 tablespoons of oil in a saucepan. Sauté onion and garlic. Add tomatoes and juice and chop a little with a spatula. Add the paprika. Season everything with salt, pepper and sugar. Bring to the boil and simmer at low to medium heat for about 20 minutes.
3
Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Heat 2 tablespoons of oil one after the other in a large frying pan and fry the meatballs in it in portions all round for about 6 minutes.
4
Cut the olives into slices and add them to the sauce. Season the sauce with 2-3 tablespoons of paprika stock, salt, pepper and sugar. Grate cheese finely. Wash parsley, shake dry, pluck off leaves and chop. Drain the noodles, mix with the sauce and place in a large bowl. Spread meatballs on top. Sprinkle with parsley, rest of lemon peel and cheese.