Spaghetti with oriental tomato sauce and meatballs (basic sauce + variations)

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak bread in cold water. Peel and finely dice 1 onion. Squeeze the bread well. Knead minced meat, mustard, egg, salt, pepper, paprika, onion and bread with the dough hooks of the hand mixer.

2. 2

   Form small meatballs from the chopping mass with wet hands. Put them in a cold place. Peel 1 onion and chop finely. Heat 3 tablespoons of oil in a pot, fry onion until transparent, add bay leaf and oregano, fry briefly.

3. 3

   Stir in the tomato paste, sweat briefly. Season with salt, pepper and paprika. Deglaze with tomatoes and stock. Mash the tomatoes a little bit in the pot, bring to the boil and let them simmer at medium heat for about 15 minutes.

4. 4

   Then season again with salt, pepper, paprika and sugar. In the meantime, heat 2 tablespoons of olive oil in a pan and fry the meatballs for about 6 minutes, turning them over. Prepare pasta in boiling salted water according to instructions on the packet.

5. 5

   In the meantime clean and wash the chillies and cut them into fine rings. Wash parsley, shake dry and cut into fine strips. Pour the noodles into a sieve, rinse briefly and drain.

6. 6

   Add the meatballs, 3/4 of the parsley and chilli to the sauce, heat again and season with cumin. Arrange noodles and sauce on plates sprinkled with remaining parsley.

Nutrition Facts

KCAL
820 kcal

CARBS
88 g

FATS
35 g

PROTEINS
36 g