What we send:

• minced beef
• spaghetti pasta with 8 eggs
• additive free parmesan
• tomato
• tomato sauce
• makó onion
• garlic
• fresh parsley
• bay leaf
• olive oil
• salt
• pepper

Required tools:

• saucepen
• large pan
• mixing bowl

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel. Cut the tomatoes into small cubes, the onions and garlic into small pieces, and the parsley finely. Grate the parmesan.

Heat a third of the olive oil in a pan and saute half of the onion and garlic over medium heat.

In a mixing bowl, mix well the minced beef, the onions, half of the parmesan, and a third of the parsley. Salt and pepper to taste.

Water your hands and knead balls. Count on 6-7 balls per serving.

Heat half of the remaining olive oil in a pan and roll in the meatballs. Fry on each side over medium heat, shaking the pan for approx. 5 minutes. If it is fried set it aside on a plate.

Heat the remaining olive oil in a pan. Saute the remaining onions and garlic over a medium heat. Add the diced tomatoes, tomato sauce and bay leaf. Salt and pepper to taste. Cook under cover for approx. for 10 minutes. If it becomes very thick, add a little water.

Good pasta requires a lot of water, so boil minimum 1,5 liter cold water in a medium pan. If you cover the foot, it will boil faster. When it is almost boiling, salt it and add a little olive oil as well. Put the pasta in boiling water and stir well right away so that the pasta does not stick together. Cook for approx. for 10 minutes. (If you like al dente, it’s about 5 minutes.)

When the pasta is almost ready, take the bay leaf out of the sauce and put in the meatballs. Cook on low heat for approx. 5 minutes.

Take the epasta on a plate, put it on the ragout and place the meatballs on it. Sprinkle with remaining parsley and parmesan.

Enjoy your meal!