Meatballs in tomato and pepper sauce

Ingredients for 6 servings:

• 500 g minced meat, mixed
• 3 shallots, finely diced
• 1 garlic clove(s), finely diced
• 1 egg(s)
• 2 tbsp, heaped breadcrumbs
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled pepper, white
• ½ tsp allspice berries, roughly crushed
• 5 medium-sized beef tomatoes, approx. 120 g each
• 200 g bell pepper(s), cut into strips
• 200 g mushrooms, white or brown, sliced ​​if desired
• 100 g carrot(s), diced
• 100 g shallot(s), finely diced
• 10 g garlic, finely diced
• 30 g dried tomatoes, finely diced, alternatively tomato paste
• 750 ml vegetable broth or vegetable stock, unsalted
• 1 tbsp, heaped paprika powder, sweet
• ½ tsp white pepper
• n. B. Salt
• ½ bunch parsley, finely chopped
• 450 g tagliatelle pasta as a side dish
• Salt
• some fat for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

served with wide ribbon noodles

For the meatballs: Clean and finely dice the shallots and garlic clove. Add the diced shallots to the mince in a bowl with the other ingredients and spices and knead into a dough. Season with salt and set aside for about 10 minutes to swell. For the sauce: Wash the tomatoes and bell peppers, remove the skin and cores, and set aside. Clean, dice, and set aside the shallots and garlic cloves. Wash, clean, and dice the carrots, then add them to the bell peppers along with the finely diced sun-dried tomatoes and cleaned mushrooms. Form the mince into small balls. Fry them in a roasting pan, stirring frequently, until evenly browned. Remove the balls with a slotted spoon, degrease with kitchen paper, and set aside, covered. Fry the bell peppers, carrots, dried tomatoes, and mushrooms in the frying fat, stirring frequently, until the mixture also begins to brown slightly. Deglaze everything with 500 ml of stock. Stir in the spices. Bring the sauce to a boil and season with salt. Before covering the pot with the lid, stir in the meatballs and simmer for about 10 minutes. Meanwhile, fry the shallot and garlic cubes in a small saucepan, stirring frequently. As soon as they begin to brown, stir in the tomato cubes with the remaining stock and bring everything to a boil. Purée this mixture with a hand blender, then add it to the main pot with the chopped parsley. Season everything again with salt and bring to a boil briefly. Cook the tagliatelle in plenty of salted water for about 7 minutes, strain through a sieve, and serve with the sauce.