Penne with tomato sauce and tartar balls

Name: penne with tomato sauce and tartar balls
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 toe garlic; 2 onion; 1 stem celery; 200 g winter carrot; 300 g tartar; 2 el traditional olive oil; 690 g Grand'Italia Sugocasa Erbe in bottle; 250 g wholegrain penne

Wholegrain pasta with tartar and tomato.

Ingredients

Directions

Slice the garlic. Chop the onion.
Cut the celery into bows. Cut the winter carrot into cubes.
Mix the tartar with the garlic, pepper and salt. Shape 20 small balls.
Heat the oil in a frying pan and fry the tartar balls in 5 min. Brown.
Scoop out of the pan onto a plate and keep warm under aluminum foil.
Fry the onion, celery and carrot in the remaining cooking fat in 5 minutes on medium heat.
Add the tomato sauce and simmer for 15 minutes.
In the meantime, cook the pasta al dente according to the instructions on the package.
Drain the pasta, spread over 4 plates and spoon over the sauce.
Serve the tartar balls separately.