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Gustavo
Pasta with meatballs and mozzarella
Pasta dish with Parmesan cheese, Italian herbs, minced beef, egg, celery, carrot, onions, tomato and mozzarella.
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Ingredients
- 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
Kitchen Stuff
Directions
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Grate the Parmesan cheese. Remove the leaves and needles from the sprigs of Italian herbs and cut very finely.
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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.
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Cut the celery into small bows and the winter carrot into cubes. Cut the onions.
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Heat the oil in a frying pan or frying pan and fry the balls in 4 min. Brown. Take out of the pan.
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Fry the celery, winter carrot and onion for 5 minutes in the remaining shortening.
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Add the tomato cubes, tomato paste, bouillon tablet, the rest of the herbs and the water and bring to the boil.
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Add the shell paste and cook for 15 minutes until done. Stir after 5 minutes and add the meatballs.
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Meanwhile, let the mozzarella balls drain. Remove the pan from the heat and add the bread rolls.
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Nutrition
910Calories
Sodium0% DV1.425mg
Fat69% DV45g
Protein108% DV54g
Carbs22% DV67g
Fiber36% DV9g
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