in Recipes

Pasta with leek and minced meat sauce

updated

Spread the love

Ingredients for 4 servings:

  • 500 g pasta (spirelli) or penne
  • 1 stalk(s) leek
  • 250 g meatballs (chilled meatballs)
  • 200 g sour cream
  • 1 clove(s) garlic
  • 400 ml water
  • some salt
  • some pepper
  • some vegetable oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the pasta in salted water according to the package instructions until al dente. Peel the garlic and chop very finely or crush it in a garlic press. Trim the leek, quarter it lengthwise, and slice it. Cut the meatballs into bite-sized pieces. Heat a little vegetable oil in a pan and briefly fry the garlic. Add the leek and gently season with salt. Fry for about 3 to 5 minutes, stirring occasionally. Add the meatballs and fry briefly. Add the water, bring to a boil, and then add the sour cream. Bring everything to a boil and season with salt and pepper. Plate the pasta with the sauce and serve immediately.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rosemary Focaccia

Chocolate Daim Cake