Pasta with creamy meatballs and grilled vegetables

Name: pasta with creamy meatballs and grilled vegetables
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 fennel bulb; 4 tomatoes; 4 el traditional olive oil; 1 lemon; 400 g minced beef; 200 g ricotta; 1 tl salt; 3 tl ground fennel seed; 300 g farfalle; 450 g fresh pasta sauce napolitana container 225 g

Delicious ricotta meatballs with tomato sauce, farfalle and grilled vegetables.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Cut the stems and a piece of the underside of the fennel bulb (s), halve the tuber (s) lengthwise, remove the hard core and cut into thin parts.
Cut the tomatoes into pieces. Spread the fennel and tomato over a griddle covered with parchment paper.
Drizzle with oil and sprinkle with salt and salt. Roast for about 20 minutes in the middle of the oven.
Meanwhile, clean the lemon and grate the yellow skin. Cut the fruit into segments.
Mix the mince with the ricotta, salt, lemon zest and fennel seed. Knead well.
Form balls with moist hands of: 5 per person. Heat the rest of the oil in a frying pan and fry the balls in brown for 5 minutes.
Meanwhile, bring a large pot of water to the boil. When the water is boiling, add the pasta and possibly salt. Cook the pasta in 10 min. Until al dente and drain.
Meanwhile, add the pasta sauce to the meatballs. Let simmer gently for 5 minutes.
Mix the pasta with the roasted vegetables and spread over deep plates. Spoon the tomato sauce with balls on it.
Divide the rest of the ricotta over it and serve with the lemon wedges.