Cook Farfalle pasta (150 g) in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) according to the instructions on the package (here: 11 minutes) until al dente, drain through a kitchen sieve and keep warm until serving.

Soak yesterday's rolls in warm water and squeeze them out well. Peel and dice the onion. Peel and finely dice the garlic clove. Clean / core the chilli pepper, wash and dice. All ingredients (250 g beef meat, 1 soaked and squeezed bread roll, onion cubes, garlic clove cubes, chilli pepper cubes, 1 egg, 1 teaspoon mild curry powder, 1 teaspoon sweet paprika, 1 teaspoon meatballs & meatballs spice from ANKERKRAUT *), 3 big pinches of coarse sea salt Put the mill and 3 big pinches of colored pepper from the mill) in a bowl and mix / knead well. With moistened hands, form small meatballs (here: 25 pieces) and fry them in a pan with sunflower oil (4 tbsp) on all sides until they are golden-brown. Add the pasta sauce Classico (400 g), refine with cooking cream (5 tbsp) and season with sweet soy sauce (1 tbsp) and sugar (1 tsp). Let everything simmer for a few minutes.

Spread the Farfalle noodles on 2 pasta plates, add the meatballs in a spicy sauce, sprinkle with Parmesan and garnish with a parsley stick, serve.

Buletten & Meatballs Spice from ANKERKRAUT / mixture of ingredients: sea salt, sweet paprika, fried onions, onions, mustard flour, black pepper, raw cane sugar and garlic