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Crissy Soares
Mother's spaghetti with minced meat and hearts caprese
Spaghetti with meatballs and tomato sauce and a salad with tomato hearts. Sweet and tasty
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Ingredients
Directions
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Clean the garlic and cut finely. Heat the oil in a frying pan and fry the garlic, oregano and stir-fry vegetables for 5 minutes on low heat.
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Add the tomatoes and sugar and bring to the boil. Turn down the heat, put the lid on the pan and let it simmer for 10 minutes.
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Meanwhile, bring a large pot of water to the boil. Cut the mozzarella into slices of 1/2 cm.
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Divide the mozzarella slices over a plate. Wash the snack tomatoes and cut the bottom of 32 to the angle of the tomato hearts.
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Halve the rest of the to and do with the tomato leftovers with the tomato sauce.
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Take 2 cut to each and put them together so that you get a heart shape.
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Divide the tomato hearts over the mozzarella and sprinkle with the basil oil. Season with pepper and salt.
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Meanwhile, heat the oil in a frying pan and fry the meatballs over medium heat in 10 min. Around golden brown and done.
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When the water is boiling, add the pasta and cook for 4 minutes until al dente.
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Remove the tomato sauce from the heat and puree with the hand blender. Season with pepper and salt.
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Divide the spaghetti over deep plates and spread the tomato sauce with meatballs over it. Serve the hearts caprese.
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Nutrition
980Calories
Sodium28% DV680mg
Fat66% DV43g
Protein84% DV42g
Carbs33% DV100g
Fiber48% DV12g
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