Pasta with meatballs from Lady and the Landstrykeren is probably one of the most legendary meals in the world. Pasta with meatballs is not exactly food for animals, but for us humans, it can be delicious, when made from scratch. I always make a large portion of meatballs in tomato sauce. What we don't eat for dinner, I freeze and use for tapas later. This recipe is very easy, as I don't fry the meatballs, but put them raw, straight into the boiling tomato sauce.
3 cans of chopped tomatoes. I prefer Mutti, which is of good quality, but you can use any type you want.
2 onions in strips
2 cloves garlic
1 handful of finely chopped parsley (can be replaced by 1 tablespoon dried)
1 handful of finely chopped basil (can be replaced by 1 tablespoon dried)
1/2 finely chopped chili
1 handful of finely chopped sun-dried tomato
1 finely chopped, grilled paprika (available whole in a box and glass)
2 ts peppermix
1 ts salt
2 bay leaves
1 tablespoon fondant or 1 vegetable bouillon cube
Cook for a minimum of one hour. At long cooking, the sauce becomes sweeter all by itself. If necessary, you can make the sauce with a little sugar, so it becomes round in taste. If you do not have time to cook for that long, you can add a little more sugar. Also taste if you need more salt and pepper.
800 g lamb dough or chop dough
1 tablespoon dried basil
2 ts peppermix
1 clove finely chopped garlic
2 ts salt
Everything is put together in a food processor or kneaded by hand until it becomes really tough before sprinkling with 2 dl of milk or cream. When the dough is ready, form round balls with one hand and a spoon and drop them into the boiling tomato sauce. Let it boil for a minimum of 15 minutes.
When serving, place the spaghetti in a bowl and pour the meatballs and sauce over. It both tastes good and looks inviting if you grate some Parmesan and give it a sprinkle of finely chopped basil before serving.
I have sown the basil myself in self-watering pots on the windowsill. It is much cheaper and of course nice to be able to use self-produced.
The pasta plates are called Edme and are from Wedgwood.
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