Spaghetti with meatballs, carrots and celery

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 eggs
• 1 celery
• 2 carrots
• 300 ml carrot juice
• 200 ml vegetable stock
• 1 tbsp tomato paste
• 2 shallots
• 1 garlic clove(s)
• salt and pepper
• nutmeg powder
• Paprika powder
• 2 tbsp breadcrumbs
• some oil for frying
• 400g spaghetti
• salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Mix the minced meat with the breadcrumbs and eggs. Finely dice half a shallot and add it. Season the meat with salt, pepper, nutmeg, and paprika, and form into small meatballs. Heat a little oil in a pan. Brown the meatballs on all sides, remove from the pan, and keep warm. Meanwhile, cook the spaghetti in salted water as usual. Dice the celery, carrots, and remaining shallots. Heat a little oil in the pan and sauté everything briefly. Deglaze with vegetable stock and carrot juice. Dissolve the tomato paste in the sauce. Simmer the sauce until the vegetables are cooked to your desired consistency. Return the meatballs to the sauce, thickening the sauce slightly if necessary. Mix with the spaghetti and serve.