Spaghetti with meatballs

Name: Spaghetti with meatballs
Total time: 25 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 onion; 2 tablespoon tomato paste; 1 tablespoon dried Italian herbs; 400 gram cocktail stoma tomatoes; 300 gram Spaghetti; 450 gram green bean; 350 gram minced beef; 2 tablespoon bread crumbs

Ingredients

Directions

Need extra: hand blender.
Let the minced meat reach room temperature.
Heat half of the olive oil in a pan and gently fry the onion.
Stir in the tomato puree with half of the Italian herbs and the tomatoes and fry for another 3 minutes.
Let the sauce simmer slowly for ten minutes.
Meanwhile, cook the spaghetti in a pan with plenty of boiling water and a little salt in twelve minutes until al dente (keep some cooking water).
Boil the green beans in a different pan with boiling water and salt in ten minutes until al dente.
In the meantime, combine the minced meat with the rest of the Italian herbs, some salt and freshly ground pepper and the breadcrumbs.
Knead everything well and shape the minced meat into twelve balls.
Heat the rest of the olive oil in a frying pan and fry the meatballs on medium high heat for about 8 minutes.
Change them regularly.
Puree the tomato mixture with the hand blender into a smooth sauce.
Stir a serving spoon of the spaghetti hot water through the tomatoes and let the sauce simmer for a moment.
Drain the spaghetti in a colander and then stir through the sauce and place the meatballs on it.
Serve with the green beans.