John Myers
Spaghetti with Dumpling Sauce and Sheep Cheese
The perfect spaghetti with dumpling sauce and sheep cheese recipe with a picture and simple step-by-step instructions.
- 1 Clove of garlic
- 3 Spring onions
- 1 Red chilli pepper
- 1 tbsp Oil
- 400 g Chopped tomatoes
- Salt and pepper
- Sweet paprika
- 250 g Ground beef
- 1 Egg
- 2 tbsp Breadcrumbs
- Cayenne powder
- 200 g Canned peas
- 0,5 bunch Sage leaves
- 100 g Sheep cheese
- 400 g Spaghetti
- Salt
- Peel the garlic and cut into small cubes. Halve the chilli pepper, remove the core and cut into small cubes. Clean the spring onions and cut into slices.
- Heat the oil in a saucepan and briefly sear the garlic, spring onions and chilli cubes. Add the tomatoes and the liquid, season well with salt, pepper and paprika powder. Cover and braise for about 10 minutes.
- Knead the minced beef with the egg, breadcrumbs, paprika powder and cayenne powder into a minced meat dough. Form small dumplings out of them and let the tomato sauce simmer for about 10 minutes.
- Cook the spaghetti in salted boiling water according to the instructions on the package. Drain and drain.
- Add the peas to the dumplings 5 minutes before the end of the cooking time. Chop the sage into small pieces.
- Spread the spaghetti on plates with the dumpling sauce sprinkled with the sage and sheep cheese and serve.
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