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Tabitha C
Spaghetti with meatballs in tomato sauce
Pasta with Italian herbs, homemade meatballs, courgettes, mushrooms and tomato sauce.
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Ingredients
- 10 g chilled Italian spice mix
- 6 el mild olive oil
- 2 onion
- 1 slice White bread without crusts
- 75 ml semi skimmed milk
- 500 g half to half chopped
- 1 medium sized egg
- 25 g unsalted butter
- 70 g tomato paste
- 800 g tomato cubes look
- El granulated sugar
- 125 ml water
- 1 zucchini in half moons
- 250 g mushrooms in parts
- 300 g Spaghetti
Kitchen Stuff
Directions
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Preheat the oven to 220 ° C.
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Remove all the leaves and needles from the sprigs. Put everything in the container of the hand blender together with the oil and puree into herb oil.
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Meanwhile, finely chop the onions. Place the slice of bread in a deep plate and pour the milk over it. Let it soak for 2 minutes and squeeze out.
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Put the minced meat in a large bowl and add half of the onions, egg and squeezed bread. Mix together and season generously with salt and pepper.
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Make small meatballs the size of a walnut of the minced meat.
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Heat the butter in a frying pan. Fry the meatballs over medium heat in 5 min. Brown.
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Add the rest of the chopped onion and bake for the last 2 minutes with the meatballs. Add the tomato paste and fruit for 3 minutes.
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Add the tomatoes, sugar and water. Cook gently for 15 minutes. Stir occasionally. Season with half of herb oil, pepper and salt.
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Divide the zucchini and mushrooms over a griddle covered with parchment paper.
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Drizzle with the rest of the herb oil and sprinkle with salt and pepper. Roast the vegetables for 10 minutes in the middle of the oven.
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In the meantime, cook the spaghetti in a pan of water with salt if necessary according to the instructions on the packaging.
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Put the spaghetti in a bowl and spoon the tomato sauce with balls on it. Serve the vegetables separately.
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Nutrition
890Calories
Sodium27% DV640mg
Fat71% DV46g
Protein88% DV44g
Carbs24% DV71g
Fiber28% DV7g
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