John Myers
Contents
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Ingredients
meatballs
- 400 g Ground beef
- 1 Egg
- 1 disc Toast
- 1 Onion
- 2 Garlic cloves
- 1 tsp Salt
- 0,25 tsp Pepper from the grinder
- 0,5 tsp Cayenne pepper
- 1 tbsp Italian herbs
Spicy tomato sauce
- 680 ml Coarsely sieved tomatoes
- 1 tbsp Tomato paste
- 1 Chilli pepper or 1 teaspoon sambal oelek
- 1 Onion
- 1 Clove of garlic
- Salt
- Pepper from the grinder
- 4 tbsp Olive oil
- 300 g Penne
- 30 g Freshly grated Parmesan
- 2 Stems Basil
Instructions
meatballs
- Soak the toast slice in water. Peel onion and chop finely. Peel garlic and chop finely. Express toast. Put the mince, pressed toast, onions, garlic, dried Italian herbs, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon cayenne pepper in a bowl and knead well. Shape the minced meat into small balls with damp hands. Heat 2 tablespoons of olive oil in a large pan and fry the meatballs for 3–4 minutes while turning.
Spicy tomato sauce
- Clean, wash and finely chop the chili. Peel onion and chop finely. Peel garlic and chop finely. Heat 2 tablespoons of olive oil in a saucepan, add onions, garlic and chilli and sauté while turning. Add the tomato paste, stir in, sauté briefly and deglaze with the coarsely pureed tomatoes. Bring to the boil and season with salt and pepper.
Further steps
- Put the meatballs in the tomato sauce, bring to the boil again and simmer for 4–5 minutes. Then season again with salt and pepper. Wash the basil, shake dry, pluck the leaves from the stems and cut into strips. Grate the Parmesan.
- In the meantime, cook the penne in boiling salted water according to the instructions on the package, pour into a colander, drain and mix with the sauce. Sprinkle with basil and Parmesan and serve on plates.
Nutrition
Serving: 100gCalories: 324kcalCarbohydrates: 24.9gProtein: 14.4gFat: 18.5g
