Tomato noodles with meatballs

Name: Tomato noodles with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 300 g Mett; 2–3 medium-sized carrots; 1 Stalk leek (leek); 1 small onion; 2 TABLESPOONS Olive oil; 400 g short noodles (e.g. penne); 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sugar; 30 g Parmesan (piece); 3-4 Stem(s) Basil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
300 g Mett
2–3 medium-sized carrots
1 Stalk leek (leek)
1 small onion
2 TABLESPOONS Olive oil
400 g short noodles (e.g. penne)
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sugar
30 g Parmesan (piece)
3-4 Stem(s) Basil

Directions

1
Boil up plenty of salted water. Form small balls from the ground pork with moistened hands. Peel the carrots and clean the leeks. Wash both and cut into cubes. Peel and chop the onion.
2
Heat the oil in a pan. Fry the meatballs all around. Remove. Cook the noodles in salted water for about 10 minutes until al dente.
3
Fry the onion, carrots and leek in hot frying fat. Briefly sauté the tomato paste. Add tomatoes and juice, bring to the boil. Chop the tomatoes slightly. Season with salt, cayenne pepper and some sugar.
4
Add the meatballs and simmer for 6-8 minutes.
5
Grate parmesan. Wash the basil, remove the leaves and stir into the tomato sauce. Season to taste again. Drain the pasta, mix with the sauce and serve. Sprinkle with parmesan.