Mother's spaghetti with minced meat and hearts caprese

Name: Mother's spaghetti with minced meat and hearts caprese
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 toe garlic; 2 el traditional olive oil; 2 tl dried oregano; 800 g Italian stir fried vegetable zucchini; 800 g tomato cubes; 2 tl granulated sugar; 2 bulb Mozzarella; 500 g sweet vegetable tomato; 1 el basil oil; 12 broken Dutch beef balls; 500 g fresh spaghetti

Spaghetti with meatballs and tomato sauce and a salad with tomato hearts. Sweet and tasty

Ingredients

Kitchen Stuff

1 blender

Directions

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.
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.
Meanwhile, bring a large pot of water to the boil. Cut the mozzarella into slices of 1/2 cm.
Divide the mozzarella slices over a plate. Wash the snack tomatoes and cut the bottom of 32 to the angle of the tomato hearts.
Halve the rest of the to and do with the tomato leftovers with the tomato sauce.
Take 2 cut to each and put them together so that you get a heart shape.
Divide the tomato hearts over the mozzarella and sprinkle with the basil oil. Season with pepper and salt.
Meanwhile, heat the oil in a frying pan and fry the meatballs over medium heat in 10 min. Around golden brown and done.
When the water is boiling, add the pasta and cook for 4 minutes until al dente.
Remove the tomato sauce from the heat and puree with the hand blender. Season with pepper and salt.
Divide the spaghetti over deep plates and spread the tomato sauce with meatballs over it. Serve the hearts caprese.