Pasta with meatballs and mozzarella
Pasta dish with Parmesan cheese, Italian herbs, minced beef, egg, celery, carrot, onions, tomato and mozzarella.
- 100 g Parmigiano Reggiano broken
- 20 g chilled Italian spice mix
- 500 g minced beef
- 1 medium sized egg
- 4 stalk of celery
- 300 g winter carrot
- 2 onion
- 2 el traditional olive oil
- 800 g tomato cubes
- 140 g tomato paste
- 1 beef broth tablet
- 800 ml water
- 250 g shell paste
- 150 g mini buffalo mozzarella
Grate the Parmesan cheese. Remove the leaves and needles from the sprigs of Italian herbs and cut very finely.
Put the minced meat in a bowl and add the grated cheese, ⅔ of the herbs, the egg, pepper and possibly salt. Knead well and form 4 balls per person.
Cut the celery into small bows and the winter carrot into cubes. Cut the onions.
Heat the oil in a frying pan or frying pan and fry the balls in 4 min. Brown. Take out of the pan.
Fry the celery, winter carrot and onion for 5 minutes in the remaining shortening.
Add the tomato cubes, tomato paste, bouillon tablet, the rest of the herbs and the water and bring to the boil.
Add the shell paste and cook for 15 minutes until done. Stir after 5 minutes and add the meatballs.
Meanwhile, let the mozzarella balls drain. Remove the pan from the heat and add the bread rolls.
Blogs that might be interesting
150 minMain dishfresh basil, fresh coriander, garlic, olive oil, steaks, giant shrimp, lemon,skewers with shrimp, steak and herb oil
20 minMain dishsmoked chicken fillet, chestnut mushrooms, oil, couscous, watercress, lemon juice, creme fraiche, thyme,mushroom couscous with smoked chicken
25 minMain dishpandan rice, Chinese coal, Red pepper, tilapia fillet, wok oil, creamy coconut milk, Curry sauce,tilapia with curry coconut sauce
38 minMain dishlemon, fresh ginger, flat leaf parsley, garlic, extra virgin olive oil, broad beans, green asparagus tips, salmon fillet,stuffed salmon fillet