Summary

Ingredients

• 500 g pasta, (Farfalle)
• 400 g minced meat, (beef)
• 600 g canned tomato (s), cut into pieces
• 2 tablespoon red wine vinegar
• 1 egg (s)
• 100 g parmesan cheese
• 0.5 ½ teaspoon, leveled cinnamon powder
• 1 medium lemon (s), untreated
• 1 teaspoon, leveled cumin
• 1 teaspoon agave syrup, or maple syrup
• 2 chilli pepper (s), fresh
• 1 bunch basil
• 3 clove (s) garlic
• 1 onion (s)
• olive oil
• salt
• pepper

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Instructions

1. Finely chop two of the garlic cloves and the onion. In a large pan, heat olive oil to taste, sauté the onion and garlic. Pour the tomatoes on top and add the red wine vinegar. Chop the chilli pepper, do not remove the stones here. Add to the sauce. Simmer for about half an hour so that it thickens. This creates a slight sweetness.
2. Mix the ground beef in a bowl with the egg, grated Parmesan, the zest from the untreated lemon (do not grate until the whites) and mix salt and pepper. Chop a clove of garlic and a chilli pepper (remove the seeds in front of it here) and add to the mince with the cumin and cinnamon (be careful with the cinnamon, really only use a level teaspoon or a little less). Shape into small, approximately hazelnut-sized meatballs. At the same time fry brown in a pan with a little oil.
3. Put on the pasta water and when it boils, salt it well. Cook pasta al dente. Meanwhile, chop the whole bunch of basil. Put a small handful aside.
4. Add the meatballs and basil to the sauce and let simmer. When the pasta is al dente, drain the water and collect some of the pasta water. Add dripping wet to the sauce and mix. Extend with a little pasta water and bring to the boil again. If you like it a little sweeter (which fits very well here, thanks to the oriental spices and the sharpness), you can now add some of the agave syrup. Season to taste with salt and pepper.
5. Serve with the remaining basil and some parmesan.