John Myers
Ingredients for 4 servings:
- 600 g minced meat
- salt and pepper
- 2 tbsp tomato paste
- 1 tsp pizza seasoning
- 3 tbsp olive oil
- 350g spaghetti
- 2 onions
- 400 g cherry tomatoes
- 1 pinch(s) of sugar
- 500 g tomatoes, pureed
- 1 tsp vegetable broth, instant
- Parsley
- Water
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Cook the pasta according to the package instructions until al dente. For the pizza balls, knead the minced meat, 1 tablespoon of tomato paste, pizza herbs, salt, and pepper. Form the mixture into about 24 balls. Heat 2 tablespoons of oil in a large pan. Fry the balls until golden brown on all sides. Remove from the pan. For the sauce, peel and finely dice the onions. Heat 1 tablespoon of oil in the frying fat. Sauté the onions. Fry the cherry tomatoes for about 2 minutes until they burst. Season with salt, pepper, and sugar. Stir in 1 tablespoon of tomato paste and sweat briefly. Deglaze with the passata and 5 tablespoons of water, bring to a boil, and stir in the stock. Add the balls to the sauce and simmer for about 5 minutes. Finely chop the parsley. Drain the pasta. Mix the pasta with the sauce and parsley.
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