Meatballs with tomato sauce and macaroni

Ingredients for 4 servings:

• 250 g minced beef
• 250 g minced pork
• 1 cup onion(s)
• 1 thin carrot(s)
• ½ stalk(s) leek
• 2 cloves of garlic
• 1 piece(s) butter
• 1 tbsp crème fraîche
• 1 can of tomatoes, chopped
• 1 tsp tomato paste
• 1 pack of tomatoes, pureed
• 1 can of tomatoes, peeled
• 1 dash of tomato ketchup
• 1 pinch(s) basil
• 1 pinch of marjoram
• 1 pinch(s) of oregano
• 1 pinch(s) paprika powder
• 2 pinches of pepper
• 1 pinch(s) rosemary
• 1 pinch of sage
• 3 pinches of salt
• 1 pinch(s) of chives
• 1 pinch(s) thyme
• 1 dashes lemon juice
• 1 pinch(s) parsley
• ½ cup breadcrumbs
• 1 dashes olive oil
• 500 g macaroni
• 100 g Parmesan

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Knead the ground beef with the breadcrumbs, half a cup of onions, salt, and pepper by hand, then form into golf-ball-sized balls. Place a 4-liter saucepan on the stovetop over high heat and heat about 0.4 liters of water. Sauté the remaining onions. Add the finely chopped garlic cloves. Stir in the finely chopped carrot and leek, and sauté for 10-15 minutes, adding a little water at a time. Add the peeled tomatoes, chopped tomatoes, passata, tomato paste, and ketchup to the pan one after the other, and bring to a boil while stirring. Stir in the spices and season to taste. Stir in the lemon juice, crème fraîche, butter, and olive oil, and simmer for about 30 minutes. Bring a large pot with 3 liters of water to a boil. Cook the macaroni according to the package instructions with a pinch of salt for about 10 minutes, until al dente. Drain in a colander, rinse, and serve on plates. Divide the meatballs among the plates. Pour over the tomato sauce and sprinkle with Parmesan cheese to serve.