Pasta with meatballs in tomato sauce

Ingredients for 4 servings:

• 350 g pasta
• salt water
• 300 g minced meat, mixed
• 1 can of tomatoes, peeled and chopped
• 1 jar white wine, dry
• 1 small carrot(s)
• 1 stalk(s) celeriac
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp parsley, chopped
• 1 egg(s)
• 1 tbsp breadcrumbs
• 1 tbsp, heaped flour
• 1 tbsp Parmesan, grated
• 1 tbsp rosemary, chopped
• 1 chili pepper(s)
• 3 tbsp olive oil
• 1 pinch of nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Pasta with polpettine and sauce

Make a meatball mixture from the ground beef, finely chopped garlic clove, breadcrumbs, parsley, Parmesan cheese, egg, and a pinch of nutmeg. Season with salt and pepper and let rest in the refrigerator for 15 minutes. Form the meatball mixture into small balls, dust with flour, and brown in oil on all sides. Remove the meatballs from the pan and set aside. Sauté the finely chopped carrot, onion, and celery in the same oil until softened and deglaze with the white wine. Add the tomatoes, rosemary, and deseeded, chopped chili pepper. Add the meatballs to the tomato sauce and simmer covered for 40 minutes over moderate heat. Season with salt and pepper if desired. Meanwhile, cook the pasta in salted water until al dente. Mix with the sauce, let stand briefly, and serve.