Filter
Reset
Sort ByRelevance
Karyn Watson Woodward
Super fast spaghetti with beef balls
Easy and delicious this spaghetti with Provencal vegetables, ricotta, tomato-basil sauce and beef meatballs.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a frying pan. Fry the balls in 8 min. Brown and done.
-
Scoop the vegetables through the meat and cook for 2 minutes. Add the pasta sauce and heat the sauce for 2 minutes on low heat.
-
Meanwhile, cook the spaghetti according to the instructions on the packaging. Slice the leaves of the basil coarsely and mix through the ricotta.
-
Drain the spaghetti. Spoon the meatballs with the sauce and a large spoonful of basilicumricotta.
-
Sprinkle with pepper. Serve the rest of the ricotta.
Blogs that might be interesting
-
20 minMain dishoil, tree trunks, mie, pak choi, onion, green pepper, Cherry tomatoes, wok essences,oriental stir fry with tree trunks -
25 minMain dishfirm pears (ripe), lemon juice, deer steaks (about 150 g each), butter, voice ginger, Red wine, wild-fond, roquefort or another blue cheese,deer steak with roquefort and pear -
35 minMain dishParmigiano Reggiano, chilled Italian spice mix, minced beef, medium sized egg, stalk of celery, winter carrot, onion, traditional olive oil, tomato cubes, tomato paste, beef broth tablet, water, shell paste, mini buffalo mozzarella,pasta with meatballs and mozzarella -
20 minMain dishfresh snow peas, ready-to-eat avocado, jalapeño pepper, Red onion, Del Monte Gold pineapple slices, taco shell, chicken fillet, traditional olive oil, smoked sweet pepper, mixed iceberg lettuce,tacos with pineapple, chicken fillet and jalapeño pepper
Nutrition
850Calories
Sodium0% DV1.185mg
Fat57% DV37g
Protein72% DV36g
Carbs30% DV90g
Fiber28% DV7g
Loved it