Sonni's macaroni with meatballs in tomato sauce

Ingredients for 6 servings:

• 1 kg minced meat or tartar
• 1 egg(s) (size L)
• 3 large onions or 1 vegetable onion
• 6 tbsp breadcrumbs
• 2 tsp, heaped ketchup
• 2 tsp, heaped mustard
• salt and pepper
• 500 g pasta (macaroni)
• salt water
• 8 m.-sized onion(s) or 3 – 4 vegetable onions
• 3 packs of tomatoes, chopped
• 2 packs of tomatoes, pureed
• 2 tbsp tomato paste
• salt and pepper
• possibly sauce thickener, dark
• 2 tbsp olive oil
• 4 tsp, heaped vegetable broth, instant
• some sugar or sweetener
• some curry powder
• some sweet paprika powder
• possibly paprika powder, hot
• possibly Worcestershire sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

My grandma’s simple but delicious dish! Low in fat

Knead the first 7 ingredients with your hands until you have a nice minced meat mixture (peel and chop/dice 3 onions first, of course). Season to taste. Form the mixture into small balls with your hands (makes about 45-55 balls, depending on the size of the balls). Then peel the large amount of onions and cut them into eighths (do not chop). In total, you should have exactly as many onions as there is minced meat (not by weight, but by mass). Brown the meatballs on all sides in olive oil in a large roasting pan. Now add the quartered onions, stir through, and cook briefly. Then add the passata and chopped tomatoes and tomato paste and stir through. Bring to a boil. Stir in the vegetable stock powder, pepper, and salt. Simmer for about 10-15 minutes, stirring occasionally. In the meantime, cook the macaroni in salted water until slightly al dente (according to the package instructions). Then season the meatball sauce again with pepper, salt, curry powder, paprika, Worcestershire sauce, vegetable broth, and possibly tomato paste. A little sweetener or sugar is also a good idea. Let it simmer for a few more minutes. Finally, thicken with a dark sauce thickener if necessary. I only mix the amount of pasta I expect to need for that day with some of the sauce in a separate pot (if I don’t need it all). You can also pour the entire finished sauce over the pasta and stir. However, the next day (if you have any left over for the next day), the pasta might break down from reheating and stirring—it doesn’t look good. (Or heat it in the microwave.) The quantities given (except for the ingredients for the ground meat) are approximate, as I often cook “on the fly.” Please taste and taste! The result should be a well-seasoned, slightly sweet and sour meatball sauce!