Pasta with tomato and parmesan cheese balls
Ingredients
4 persons
- 690 grams ELVEA Passata Natural
- 600 grams ground pork
- 100 grams grated Parmesan cheese
- 2 large shallots
- 2 cloves of garlic
- 300 grams of spinach
- 500 grams of spaghetti
- handful of fresh parsley
- olive oil
- pepper
- salt
Preparation
-
1
Preheat the oven to 180°C. Mince the garlic cloves and finely chop the shallot. Also, finely chop the fresh parsley.
-
2
In a bowl, combine the coarsely ground minced meat with half the garlic, parsley, and 60 grams of Parmesan. Season with pepper and salt and roll into balls.
-
3
Place the meatballs on a baking sheet and bake them in the oven for about 8 minutes.
-
4
Heat olive oil in a pan over the stove, along with the finely chopped shallots and the remaining garlic. Remove the meatballs from the oven, pour the rendered fat into the pan, and also fry the meatballs themselves. Let them brown slightly.
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5
Cook the pasta al dente.
-
6
Add the passata to the pan with the meatballs and let the spinach wilt into the sauce.
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7
Mix the pasta with the sauce and meatballs. Spoon onto plates, sprinkle with the remaining Parmesan, and enjoy!
