Spaghettini with tomato sauce and meatballs

Name: Spaghettini with tomato sauce and meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Garlic cloves; 3 Onions; 3 Stem(s) flat leaf parsley; 1 Pepperoni; 2 TABLESPOONS Olive oil; 2 can(s) (425 ml each) peeled tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Tatar; 2 TABLESPOONS grated parmesan cheese; 3 TABLESPOONS Breadcrumbs; 400 g Spaghettini; 7-10 Tbsp pickled peppers, parsley and parmesan slices

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Garlic cloves
3 Onions
3 Stem(s) flat leaf parsley
1 Pepperoni
2 TABLESPOONS Olive oil
2 can(s) (425 ml each) peeled tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Tatar
2 TABLESPOONS grated parmesan cheese
3 TABLESPOONS Breadcrumbs
400 g Spaghettini
7-10 Tbsp pickled peppers, parsley and parmesan slices

Directions

1
Peel the garlic and press it through a garlic press. Peel and finely dice the onions. Wash and chop parsley. Carve pepperoni lengthwise, remove seeds and chop finely. Heat 1 tablespoon of oil.
2
Fry garlic, 2 diced onions, half parsley and pepperoni for 2 minutes. Crush canned tomatoes and add them with the juice. Season with salt and pepper and simmer for 20 minutes. Knead tartar, remaining onion and parsley, grated parmesan and breadcrumbs.
3
Season with salt and pepper and form small balls from it. Heat 1 tablespoon of oil. Fry the meatballs for 3 minutes. Add to the tomato sauce and cook for another 10 minutes. Cook the spaghettini in boiling salted water for about 8 minutes until al dente.
4
Serve with tomato sauce and meatballs in portions. Serve garnished with pickled peppers, parsley and parmesan slices.