Penne pasta and meatballs

Number of people: 4 people

Preparation time: 25 mn

Cooking time: 55 mn




Ingredients:

For pellets:

350g ground beef

100g of breadcrumbs

3 tablespoons grated parmesan or cacciocavallo, typically Italian cheese that is found out of Italy today.

1 whole egg

Parsley

Flour

 


For the sauce:

1 bottle of tomato coulis (that you already prepare yourself or buy ...)

1 onion

500 g of penne rigate (or other pasta such as spaghetti)

Olive oil

Salt pepper.



In a large frying pan, sauté the chopped onion, add your coulis. Salt and pepper. Simmer over low heat for 15 minutes.

In a bowl, combine the ground meat with the breadcrumbs, add the parsley and the grated cheese. Salt and pepper. Tie the whole with the egg previously beaten lightly. Form dumplings. Pass them through the flour.

In a frying pan with olive oil, sauté the dumplings 5 ​​min. Drain on paper towels.

Add the dumplings to the sauce and simmer for about 40 minutes over low heat.

In a saucepan of boiling water (salt to boil), cook pasta al dente. Drain and add to the sauce. Mix well.

Serve immediately.