Summary

Ingredients

• 500 g spahetti or other pasta
• Parmesan

For the meatballs:

• 500 g minced meat
• 1 onion (s)
• 1 clove garlic
• 1 egg (s)
• 80 g white bread
• 80 ml milk
• 2 stalks parsley
• 1 tablespoon flour
• salt and pepper
• Olive oil for frying

For the tomato sauce:

• 1 liter tomatoes happened
• 1 onion (s)
• 1 clove garlic
• 350 ml vegetable stock or meat stock
• 2 tablespoon balsamic vinegar
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 sprig parsley
• Olive oil for frying
• salt and pepper

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Instructions

1. For the tomato sauce, finely chop the onion and sauté in a little olive oil in a saucepan for 2 - 3 minutes. Press the garlic and add it. Deglaze with the stock. Add tomato puree, vinegar, salt and pepper and simmer the sauce for about 1.5 hours until it is creamy. Then add the chopped parsley, oregano and thyme.
2. The sauce cooking time can be extended depending on how thick the sauce should be.
3. In the meantime, finely chop the onion, garlic and parsley for the balls and add to the meat. Dice the white bread, pour milk over it and add to the meat with the egg. Season the meat mixture with salt and pepper, mix and shape into small, walnut-sized balls.
4. Brush a pan with olive oil. Dust the meatballs lightly with flour and fry all over. The only thing that matters for the taste is the roast, the balls do not have to be fully cooked as they will simmer in the sauce later.
5. When the sauce has cooked for 1.5 hours, add the balls and cook for another 30 minutes.
6. Meanwhile cook the pasta according to the instructions on the packet.
7. Parmesan rounds off the dish.