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Auntylene
Penne with tomato sauce and tartar balls
Wholegrain pasta with tartar and tomato.
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Ingredients
Directions
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Slice the garlic. Chop the onion.
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Cut the celery into bows. Cut the winter carrot into cubes.
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Mix the tartar with the garlic, pepper and salt. Shape 20 small balls.
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Heat the oil in a frying pan and fry the tartar balls in 5 min. Brown.
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Scoop out of the pan onto a plate and keep warm under aluminum foil.
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Fry the onion, celery and carrot in the remaining cooking fat in 5 minutes on medium heat.
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Add the tomato sauce and simmer for 15 minutes.
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In the meantime, cook the pasta al dente according to the instructions on the package.
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Drain the pasta, spread over 4 plates and spoon over the sauce.
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Serve the tartar balls separately.
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Nutrition
465Calories
Sodium0% DV1.135mg
Fat17% DV11g
Protein56% DV28g
Carbs20% DV59g
Fiber32% DV8g
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