Spaghetti with meatballs

Ingredients for 4 servings:

• 500g spaghetti
• 500 g minced meat (beef)
• 1 tbsp spice mix for minced meat, or salt, paprika powder, possibly some clove powder
• 1 onion(s)
• 2 garlic cloves
• 2 eggs
• 3 tbsp breadcrumbs
• 1 tbsp parsley, chopped, e.g. E.g. frozen
• pepper
• 1 carrot(s)
• 1 piece(s) celery, approx. 2 finger widths
• 1 small red bell pepper(s)
• 1 onion(s)
• 1 tube(s) Tomato paste
• 400 ml beef broth
• 2 tsp sweet paprika powder
• 1 tsp herbs (herbs of Provence) or Italian herbs
• 1 tbsp parsley, chopped, e.g. E.g. frozen
• 2 garlic cloves
• 1 tsp sugar
• oregano
• basil
• salt and pepper
• Worcestershire sauce

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

in tomato sauce, spicy

First, finely chop the vegetables (carrot, bell pepper, celery, onion, garlic cloves) for the sauce (the smaller the better) and set aside. Then, finely dice the onion and garlic cloves for the meatballs and mix them well with the minced meat, spices, eggs, and breadcrumbs (I always use the dough hook on a hand mixer). Then, heat a non-stick pan (alternatively, brush the pan with a thin layer of oil) and fry the meatball mixture (as small as possible, about 1-2 cm in diameter maximum) on both sides (do not overcook!). Remove the meatballs from the pan and set aside. Now add the already finely chopped vegetables to the pan and sauté thoroughly. Add the tomato paste and fry briefly, then deglaze with the beef broth. Add the spices and season to taste. Return the meatballs to the sauce and simmer over low heat for about 20 minutes. At the same time, bring the pasta water to a boil and cook the spaghetti until tender. Serve with a mixed salad, but it’s filling enough for us on its own! It always serves two (2 people), so I like to put the leftovers in a casserole dish the next day and top them with cheese—also delicious!