John Myers
Contents
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Ingredients
- 500 g Pasta
- 300 g Ground beef
- 300 g Raw sausages
- 2 piece Garlic cloves
- 1 Can Peeled tomatoes
- 1 piece White flour rolls
- 2 piece Onions
- 1 piece Chicken egg
- 100 ml White wine (Pinot Blanc)
- 50 ml Milk
- 1 tsp Dijon mustard
- 2 tsp Sugar
- 1 piece Organic lemon
- 2 tsp Tomato paste
- 1 tbsp Parsley (fresh)
- 2 tsp Basil (fresh)
- 3 tbsp Parmesan
- 1 piece Piri piri chili
- 2 tsp Dried oregano
- 2 piece Bay leaves
- 1 tsp Fennel seeds
- 1 tsp Sweet paprika powder
- 0,25 piece Nutmeg
- Olive oil
- Sea salt
- Black pepper
Instructions
- At the beginning, cut the roll into slices and add to a large bowl with the milk and mix.
- Peel and finely dice an onion and a clove of garlic. Allow both to become translucent in a pan over medium heat with a little olive oil, then add to the soaked bread roll.
- Wash and finely chop the parsley, coarsely crush the fennel seeds with a little coarse sea salt in a mortar and add to the bowl together with the mustard, paprika powder, Parmesan and the zest of half a lemon. Cut the sausages open and put the sausage meat in the bowl along with the minced meat and egg and mix everything well. Season with sea salt, pepper, a good amount of olive oil and freshly grated nutmeg and season to taste.
- Peel the second onion and garlic. Finely dice the onion and thinly slice the garlic.
- Shape the meat mixture into balls approx. 4 cm in size and fry them vigorously in a pan with olive oil.
- Take the meatballs out of the pan and set them aside. Put a sip of olive oil and the onion cubes in the pan. Lightly brown them, then add the garlic and tomato bark. Fry everything for about 5 minutes and then extinguish with the white wine. Remove the stem from the canned tomatoes and roughly chop them up to add them to the pan with the tomato juice from the can. Chop the chilli very finely and add it to the sauce along with the bay leaves, oregano, sugar and a good pinch of salt. Mix everything evenly and place the meatballs in the sauce, let everything simmer on a low flame with the decker closed for 40 minutes.
- When the meatballs are almost ready to cook, you can add the water for the pasta. When the water is boiling, add salt and add the pasta to the water. Since the pasta will soak in the sauce for a short time, cook two minutes less than stated on the package.
- When the pasta is halfway through the cooking time, remove the meatballs from the sauce and keep warm. Roughly chop the basil, add to the sauce and season to taste so that it is slightly over-salted, as the pasta will compensate for this later.
- Drain the pasta, add to the sauce and mix well. Leave on the stove for another minute, until the sauce has a nice consistency and the pasta is cooked through. Season again to taste and serve with the meatballs.
- I like to sprinkle some freshly grated Parmesan on top and a few sprinkles of olive oil won't hurt.
- Enjoy this delicious dish!
