Summary

Ingredients

• 1 kg minced meat or tartare
• 1 egg (s) (size L)
• 3 large onion (s) or 1 vegetable onion
• 6 tablespoon breadcrumbs
• 2 teaspoon, heaped ketchup
• 2 teaspoon, heaped mustard
• salt and pepper
• 500 g pasta (macaroni)
• Salt water
• 8 medium onion (s) or 3 - 4 vegetable onions
• 3 packs tomato (s), chunky
• 2 packs tomato (s), happened
• 2 tablespoon tomato paste
• salt and pepper
• possibly sauce thickener, dark
• 2 tablespoon olive oil
• 4 teaspoon, heaped vegetable stock, instant
• some sugar or sweetener
• some curry powder
• some paprika powder, noble sweet
• possibly paprika powder, hot pink
• possibly Worcestershire sauce

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Instructions

1. Knead the first 7 ingredients well with your hands to form a nice minced meat mixture (of course, peel and chop / dice 3 onions beforehand). To taste. Use your hands to form small balls (makes approx. 45 - 55 pieces, depending on the size of the balls).
2. Then peel the large amount of onions and cut into eighths (do not chop). In total, there should be as many onions as the minced meat mass (not in terms of weight, but in terms of mass).
3. Fry the meatballs in the olive oil on all sides in a large saucepan. Now add the eighthed onions, stir well and fry briefly. Then add the strained and chunky tomatoes and the tomato paste and stir.
4. Boil. Stir in the vegetable stock powder, pepper and salt. Let simmer for about 10 - 15 minutes. Stirring occasionally.
5. In the meantime, cook the macaroni in salted water until it is firm to the bite (according to the package instructions).
6. Then season the sauce with the meatballs again with pepper, salt, curry, paprika powder, Worcester sauce, vegetable stock and possibly tomato paste. A little sweetener or sugar should also not be missing. Let simmer for a few more minutes. Finally tie something with a dark sauce thickener if necessary.
7. I only mix the amount of pasta I expect to need for the day with some of the sauce in a separate saucepan (if I don`t need everything). However, you can also pour the finished sauce all over the pasta and stir. But then it can be the next day (if there is still something left for the next day) that the pasta will break due to the warming up and stirring - that doesn`t look nice. (Or heat in the microwave).
8. The amounts given (except for the ingredients for the minced meat) are approximate, as I often cook free snout. Please try when seasoning! The result should be a well-seasoned, slightly sweet and sour meatball sauce!