John Myers
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Pasta with Tomato Sauce and Meatballs
The perfect pasta with tomato sauce and meatballs recipe with a picture and simple step-by-step instructions.
The meatballs
- 500 g Ground beef
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 2 tsp Paprika powder
- 1 tsp Dried oregano
- 0,5 tsp Dried marjoram
- Parsley crispy fresh
- 0,5 Pc. Lemon fresh
- 0,5 tsp Salt
- Pepper
- 0,5 dl Beef broth
The tomato sauce
- 6 Pc. Tomatoes
- 40 g Tomato paste
- 1 Pc. Fresh onion
- 2 Pc. Clove of garlic
- 1 tsp Salt
- 1 tsp Sugar
- 2 tsp Dried oregano
- 2 tsp Dried basil
- 1 shot Olive oil
- Cayenne pepper
- 1,5 dl Beef broth
- Not just a classic for children.
Sugo base
- Wash and cut the tomatoes in a cross shape, then blanch for 1-2 minutes in hot water. Remove the skin and the base of the stalk. Chop the tomatoes and heat them with 1.5 dl beef stock.
- Finely chop the onions and roast them in a pan until they are golden yellow, press in the garlic and roast briefly.
- Add the onions to the tomatoes, bring to the boil and then simmer for about 30 minutes. Salt and sugar.
Meatball base
- Finely chop an onion with a cooking machine and squeeze the juice out of the onion mince. Pour the juice into the tomato sauce, sweat the minced onion with a squeezed clove of garlic.
- Mix the minced meat with the roasted onions and the remaining ingredients, squeeze in the juice of half a lime or lemon, knead everything well.
Final preparation of the sauce and meatballs
- Put the meatballs in the tomato sauce and let them cook.
- After 5-10 minutes, remove the balls from the sauce, strain the sauce and then let it reduce.
- Finally stir in the oil, herbs and pepper.
Pasta
- Cook pasta of the desired shape and color in hot salted water until al dente.
tip
- The sauce tastes even better if you add some pasta water to the sauce.
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