Spaghetti with meatballs in tomato sauce

Name: spaghetti with meatballs in tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
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

Pasta with Italian herbs, homemade meatballs, courgettes, mushrooms and tomato sauce.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 220 ° C.
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.
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.
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.
Make small meatballs the size of a walnut of the minced meat.
Heat the butter in a frying pan. Fry the meatballs over medium heat in 5 min. Brown.
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.
Add the tomatoes, sugar and water. Cook gently for 15 minutes. Stir occasionally. Season with half of herb oil, pepper and salt.
Divide the zucchini and mushrooms over a griddle covered with parchment paper.
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.
In the meantime, cook the spaghetti in a pan of water with salt if necessary according to the instructions on the packaging.
Put the spaghetti in a bowl and spoon the tomato sauce with balls on it. Serve the vegetables separately.