Summary

Ingredients

• 500 g minced meat, mixed
• 500 g ribbon noodles
• 1 can tomato (s), sieved
• 1 can tomato (s), chunky
• 1 onion (s)
• 1 mozzarella
• 1 clove garlic
• Parmesan, grated
• 2 tablespoon crème fraîche
• 100 ml red wine
• parsley
• basil
• salt and pepper
• Cayenne pepper
• possibly sugar

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Instructions

1. Chop fresh parsley and add to the minced meat. Season with salt and pepper, knead well, shape into small balls, and place in a baking dish. Refrigerate while you prepare the sauce.
2. Dice the onion, garlic, and mozzarella. Heat roughly 1-2 tablespoons of olive oil in a large pan over medium-high heat. Add the diced onion and garlic, cooking for 2 minutes until softened. Pour in the red wine and let it simmer until reduced, about 5 minutes. Add the sieved tomatoes, chunky tomatoes, roughly half of the diced mozzarella, crème fraîche, and grated Parmesan. Season with salt, pepper, and cayenne pepper to taste. Simmer over medium heat for 20 minutes, stirring every 3-4 minutes. If the sauce tastes too sour, add a small pinch of sugar and stir.
3. Preheat the oven to 200°C (392°F). Pour the sauce over the meatballs and sprinkle with the remaining mozzarella. Bake for 30 minutes until cooked through.
4. While the meatballs bake, cook the ribbon noodles in boiling water until al dente according to package directions. Drain and serve alongside the meatballs. Garnish with fresh basil.