Pasta with meatballs and ricotta tomato sauce

Ingredients for 4 servings:

• salt and pepper
• some thyme, dried
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• some rapeseed oil
• 500 g minced pork
• 1 tbsp tomato paste
• 1 tsp flour
• 1 can of tomatoes, chopped
• 150 ml water
• 300 g pasta (macaroni)
• salt water
• 100 g ricotta

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Finely dice the onion and garlic, crushing the garlic if necessary. Knead half of the meatballs with a little salt and pepper and the minced meat, then form into balls. Fry the meatballs in hot oil and then remove from the pan. Sauté the rest of the onion and garlic in the frying fat, then add the tomato paste and flour. Stir in the tomatoes and 150 ml water and bring to a boil. Season with salt, pepper, and thyme, and simmer uncovered for 10 minutes. Meanwhile, cook the pasta in salted water according to the package instructions. Stir the ricotta into the sauce. Drain the pasta, add it to the sauce along with the meatballs, and mix well.