Summary

Ingredients

For the meatballs:

• 2 tablespoon olive oil
• 1 large onion (s)
• 2 cloves garlic)
• 3 slices toast bread (butter toast)
• 5 tablespoon milk
• 1 egg (s)
• 1 pinch nutmeg, freshly grated
• 50 g parmesan, finely rated
• 0.5 ½ bunch parsley, fresh
• 500 g minced meat, mixed
• 1 teaspoon black pepper
• 2 teaspoons sea salt

For the tomato sauce:

• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion (s)
• 1 large carrot
• 1 small Celery stalk
• 2 cloves garlic)
• 1 chilli pepper (s)
• 70 g tomato paste, twice concentrated
• 2 teaspoons sugar
• 300 ml chicken broth, alternatively vegetable broth
• 1 can tomatoes, peeled, whole, in tomato juice, 480 g each
• 1 teaspoon sea salt
• 0.5 teaspoon ½ black pepper from the mill
• 2 teaspoons oregano, dried
• Cornstarch for binding
• 6 basil leaves, fresh

Also:

• 500 g pasta, e.., bavette, taliatelle or spahetti
• Parmesan, grated, for serving
• Sunflower oil for frying the meatballs

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Instructions

1. For the meatballs, peel and finely dice the onion, peel and finely chop the garlic. Toast the bread slices lightly. Wash the parsley, shake dry and finely chop.
2. In a high pan, first sauté the onion in the olive oil until translucent, then sauté the garlic briefly and let both cool. Cut the lightly toasted bread slices into small cubes, mix with the milk in a bowl and soak for about 10 minutes.
3. Add the egg, nutmeg, parmesan, parsley and the cooled onion and garlic mixture and mix well with a fork. Also put the minced meat in the bowl and season with the salt and pepper. Tip: Pepper develops its full aroma if you roast whole peppercorns briefly in a pan over medium heat and then mortar. Mix all the ingredients thoroughly in the bowl and use them to form meatballs about 5 centimeters in diameter.
4. Heat sunflower oil in the pan, add the meatballs and press lightly. As soon as the balls are fried until crispy brown on one side over medium to high heat after about 4 minutes, turn and fry brown on the other side as well. The meatballs should not be cooked through completely, as they will later be reheated in the tomato sauce and then cooked through.
5. For the tomato sauce, peel the onion and carrot, wash the celery and finely dice all three ingredients. Wash the chilli pepper, peel the garlic and finely chop both. Slightly chop the tomatoes in the can. Wash the basil, shake dry and finely chop.
6. Lightly heat the olive oil and butter in a pan and sweat the onions, carrots and celery for about a quarter of an hour over low to medium heat.
7. Add the garlic, the chilli pepper, the tomato paste and the sugar and sauté as well. After two to three minutes, deglaze the vegetables with the chicken stock, add the tomatoes with the juice and season with salt, pepper and oregano. Let the tomato sauce cook for 10 to 15 minutes.
8. Depending on the desired consistency, bind the tomato sauce with a little cornstarch dissolved in cold water. See the manufacturer`s instructions on the packaging. Simmer the meatballs with the fresh basil in the tomato sauce with the lid closed and low heat until they are cooked through.
9. In the meantime, cook the noodles in plenty of salted water until they are firm to the bite. Remove one cup of the boiling water. Drain the pasta and put it back in the saucepan. Then mix the pasta with a little hot cooking water and a few tablespoons of the tomato sauce in the saucepan.
10. Arrange the pasta on deep plates and top with the meatballs with tomato sauce. Sprinkle freshly grated Parmesan over the top if you like.