John Myers
Contents
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Ingredients
- 380 g Mixed minced meat
- 1,5 Onions for the sauce
- 0,5 Onion for mince
- 1 850Ml can of peeled tomatoes
- 4 tbsp Ajar
- 800 ml Tomato juice
- Pepper, salt, mayoran, basil, dried, bruschetta spice
- 1 tsp Red chili paste
- 100 g Diced and smoked bacon
- 3 Garlic
- 500 g Tagliatelle refrigerated counter
- 200 g Tomato paste concentrated three times
- 100 gr Picorino Romana
- 1 Egg size XS
- Some grated breadcrumbs
Instructions
- Preparation: Peel the onions and cut into fine cubes. Peel off the skin of the garlic and chop it very finely. More or less garlic, depending on your taste. Finely grate 1/2 roll as breadcrumbs. Open can of tomatoes
- Add pepper, salt and some Bruchetta spice to the mince, add the egg and breadcrumbs and mix. My tip: Always add some mineral water, it makes the dough more fluffy. Add the 1/2 onion and mix everything again. Now form tiny balls. Fry them all around until crispy and then lower the temperature a little.
- With the size, it's pretty quick.
sauce
- Fry the remaining onions until translucent. Sear the bacon (I always do it separately. Simmer the tomato juice gently, add the bacon and onions, salt, pepper, Bruchettage seasoning, 1 teaspoon red chilli paste, dried basil, thyme and ayar as well as the chopped garlic.
- Season to taste with salt and pepper and simmer. Prepare the pasta according to the instructions.
- Drain pasta water. Now add 1 tube of tomato paste to the tomato sauce to thicken. Put the tomato sauce on the pasta in the pot. Be careful not to let the noodles float in the sauce. (I frozen the rest of the tomato sauce)
- Now fold in half of the balls. That was a lot, the rest was eaten as a snack in the evening.
- Fill the pasta with balls on preheated plates and sprinkle with the cheese. Good Appetite
Nutrition
Serving: 100gCalories: 77kcalCarbohydrates: 2.3gProtein: 6.2gFat: 4.7g
