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Karyn Watson Woodward
Super fast spaghetti with beef balls
Easy and delicious this spaghetti with Provencal vegetables, ricotta, tomato-basil sauce and beef meatballs.
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Ingredients
Directions
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Heat the oil in a frying pan. Fry the balls in 8 min. Brown and done.
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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.
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Meanwhile, cook the spaghetti according to the instructions on the packaging. Slice the leaves of the basil coarsely and mix through the ricotta.
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Drain the spaghetti. Spoon the meatballs with the sauce and a large spoonful of basilicumricotta.
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Sprinkle with pepper. Serve the rest of the ricotta.
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Nutrition
850Calories
Sodium0% DV1.185mg
Fat57% DV37g
Protein72% DV36g
Carbs30% DV90g
Fiber28% DV7g
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