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Recipe Pappardelle With Vegetables And Meatballs


Pappardelle With Vegetables And Meatballs

Recipe yeld 2 servings

Ingredients

150 G Pappardelle
Rooms
1 Tablespoon Olive Oil
For The Meatballs:
200 G Beef
1 Onion
Rooms
White Pepper
1 / 2 Tablespoon Dijon Mustard
1 Tablespoon Chopped Herbs (sage, Parsley)
Olive Oil
For The Tomato Sauce:
1 Tin Peeled
2 Tablespoons Olive Oil
1 Clove Garlic
1 Tablespoon Tomato Paste
1 Tablespoon Ketchup
Rooms
1 Sprig Basil
Vegetables:
1 Courgette
1 Long Eggplant
1 Head Garlic
2 Tablespoon Olive Oil

Amount Per Serving Calories: 1214


Method

Go through the lean beef through a meat grinder (medium hard) and collect the mixture into a bowl.
Finely chop the onion and sauté in a pan with a tablespoon of olive oil for 5 minutes on low heat.
Combine the browned ground beef, then add the chopped herbs, mustard, salt and freshly ground pepper necessary and stir carefully to mix the ingredients well.
Obtained from the compound obtained many round balls the size of a walnut and fry in a pan with hot oil, over medium heat until they are golden brown on each side.
Prepare the tomato sauce: In a pan heat a tablespoon of oil, mix in the tomato paste, add the garlic and cook together for a few minutes over moderate heat.
Add the ketchup and a pinch of salt, give it a stir, then put in the pan also sieved tomatoes, basil and another tablespoon of oil.
Cook the sauce over low heat and covered container until it will be thickened, after which pass it through a sieve.
Peel the zucchini and eggplant, this private skin, then cut both vegetables into thin slices lengthwise.
Peel the clove of garlic and some cloves affettatene subtly, leaving the others whole.
Sauté in a pan with olive oil, zucchini and eggplant over moderate heat for a few moments, so it does not take color, then remove them from the pan and put the garlic.
Let it fry gently until golden brown will.
Boil the pasta in a pot of salted water to which you have added

Find recipes for Main Dishes based on Beef


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