Pesto mince with pappardelle in tomato sauce

Name: pesto mince with pappardelle in tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 onion; 500 g minced beef; 2 el chilled pesto; 50 g Japanese breadcrumbs; 1 el peanut oil; 400 g Italian stir fry vegetable mushrooms; 500 g passata tomato sauce; 15 g fresh parsley; 500 g fresh pappardelle

This fresh pappardelle you eat with a tomato sauce and homemade meatballs.

Ingredients

Directions

Clean the onions and cut them. Mix with the mince, the pesto and panko. Knead well. Form 16 equal balls with moist hands.
Heat the oil in a frying pan and fry the meatballs on high heat around brown. Add the stir-fry vegetable and cook for 2 minutes.
Add the passata, pepper and possibly salt. Let it simmer for 20 minutes on low heat with the lid on the pan. Stir occasionally.
Bring a generous pot of water to the boil. Meanwhile, cut the parsley fine.
When the water is boiling, add the pasta, bring back to the boil and cook for 4 minutes until al dente. Drain.
Spread the pasta over the plates and spread the vegetable sauce with meatballs over it. Sprinkle with the parsley.