Tagliatelle with kale and spicy meatballs

Name: tagliatelle with kale and spicy meatballs
Total time: 25 min
Yield: 4
Ingredients: 300 gram minced beef; 1 tablespoon mild paprika; hot pepper sauce; 2 toes garlic; 3 tablespoon olive oil; 300 gram tagliatelle; 1 onion; 300 gram Kale; 4 tomato; 50 gram Parmesan cheese

Ingredients

Directions

Press the garlic.
Chop the onion.
Cut the tomatoes into pieces.
Mix the minced meat in a bowl with the paprika powder, a few drops of hot pepper sauce, half of the crushed garlic and some salt and freshly ground pepper.
Knead the minced meat well and form into small balls (5 p.p.).
Heat the olive oil in a frying pan and fry the balls in brown and cooked for 4-6 minutes.
Meanwhile, cook the pasta (tagliatelle or pappardelle) in a pan with plenty of boiling water with salt in 10-12 minutes until al dente.
Put the balls on a plate and keep them warm under aluminum foil.
Fry the onion and remaining garlic gently in the shortening and hand in hand the kale through it.
Add the tomatoes and stir-fry for 2-3 minutes.
Add a generous soup scoop of the pasta casserole and smother the kale gently for another 6-8 minutes.
Drain the pasta and scoop the tagliatelle and the meatballs through the kale.
Warm the dish for a moment.
Serve the pasta with kale and meatballs in deep plates and scrape some Parmesan cheese on top.