Description
A very quick dish and very tasty. The balls are soft, gentle... husband, while eating, several times praised, which is very tasty))) And the sauce completely off the hook... for those who like tomatoes. THIS tomato!!!
Ingredients
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Garlic
2 tooth
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Tomatoes in own juice
400 g
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Black pepper
-
Salt
0.5 tsp
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Parsley
0.333 cup
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Chicken egg
1 piece
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Milk
0.25 cup
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Bread crumbs
55 g
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Minced meat
500 g
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Butter
2 Tbsp
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Parmesan
0.333 cup
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Spaghetti
400 g
Cooking
Crackers pour the milk, stir and leave to stand for 10 minutes.
Beef mince (I added 1 onion). Add the soaked breadcrumbs and the remaining ingredients for the balls.
Knead well minced and lightly beat. The oven to turn on at 175*C. While the oven's heating up,
Blind balls the size of a tennis ball. To the balls was the same size I use for ice cream spoon, very convenient. I got 12 balls.
Put the balls into the pan, greased with vegetable oil.
Send the balls into the hot oven to bake for 20-25 minutes until they are lightly browned.
While the balls bake, make the sauce. I instead of tomatoes in own juice used tomato Pomito firms. Very convenient, already pureed fresh tomatoes, without skin... just a super product. It happens more with garlic and Basil.
In a deep saucepan melt the butter, add the rest of the products for the sauce, but garlic, salt to taste, bring to a boil over medium heat, and then then on low heat for 20 minutes.
In the prepared sauce to put balls.
Add pressed garlic and (at the last moment decided to add) a couple of pinches of Italian or Provencal herbs (in the list of valid ingredients they do not exist, so in my list I don't have). Simmer on low heat under cover for about 10 minutes.
Cook spaghetti in plenty of water with salt and olive oil and "al dente", drain in a colander, and then return to the pot.
When applying for a plate put the pasta in the form of "nests" in the middle to pour a couple of tablespoons of sauce to put on top of the ball and sprinkle everything with grated Parmesan cheese.
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