Summary

Ingredients

• 600 g minced beef
• 4 tablespoon breadcrumbs
• 1 egg (s)
• 2 cloves garlic, finely chop
• 1 small onion (s), finely chop
• 1 teaspoon salt
• 0.5 teaspoon ½ black pepper
• 1 tablespoon oregano, dried
• 1 tablespoon basil, dried

For the sauce:

• 1 large can (s) tomato (s), puree in a blender
• 1 small Can (s) tomato (s), cut into pieces
• 0.5 tube ½ tomato paste
• 2 carrots, diced
• 3 cloves garlic, finely chopped
• 1 large onion (s), roughly chopped
• 200 g mushrooms, fresh, rouhly chopped
• 2 tablespoon oregano, dried
• 2 tablespoon basil, dried
• 1 tablespoon beef broth (powder)
• salt
• pepper
• olive oil

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Instructions

1. Mix well the ground beef, breadcrumbs, egg, garlic, onion, salt, pepper, oregano and basil. Form small balls approx. 3 cm in diameter. Stand on its side.
2. For the sauce: fry the chopped onion and garlic in olive oil. Add the carrots and mushrooms. Steam for about 2 minutes. Deglaze with the tomatoes pureed in the blender. Add the chunky tomatoes plus the spices.
3. Add the powder and tomato paste. Since everything simmers for a long time, add some water or red wine if necessary. Bring to a boil, then add the meatballs. Stir carefully and let everything simmer over a low heat for about 3 hours. Preferably without a lid so that the sauce thickens.
4. Serve with spaghetti.