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Araylia
Italian tomato stew with meatballs
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Cook the potatoes in water with salt for about 20 minutes. Drain and drain. Scoop back into the pan and cover.
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Place the meatballs on the baking sheet and bake for about 15 minutes in the middle of the oven.
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Heat 2 tablespoons of oil in a frying pan and fry the onion for about 5 minutes at medium height. Cut the tomatoes into quarters and remove the seeds. Finely chop the basil stems and tear the leaves into pieces.
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Add the garlic and tomato paste to the onions and fruit for 1 minute on a low setting.
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Add the chopped basil stalks, the tomato and oregano pieces and simmer for about 10 minutes at a low setting. Season the tomato mixture to taste with salt and pepper and scoop through the potatoes.
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Sprinkle before serving with the rest of the oil and sprinkle with Parmesan cheese and basil leaves.
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Take the meatballs out of the oven and serve them on the stew.
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Nutrition
745Calories
Fat57% DV37g
Protein76% DV38g
Carbs20% DV60g
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