Pasta With Meatballs Recipe

Ingredients:

For the Pasta:
	Penne Pasta	1	Package
	Water (Hot)	6	Cup
	Salt	1	Tbsp

For the Meatball Mortar:
	Ground Beef	250	Grams
	Dry Onion (Finely Grated)	1	Qty
	Egg	1	Qty
	Crumbs Bread (Stale Bread Crumbs)	3	Tbsp
	Salt	1	Tsp
	Cumin	1	Tsp
	Black Pepper	1	Tsp (large)

For the Sauce:
	Olive Oil	2	Tbsp
	Tomato (Mature Medium)	3	Qty
	Garlic	1	Clove
	Fresh Basil (Or Dry)	3	Leaves

For the Service:
	Fresh Basil	6	Leaves
	Parmesan	1/2	Bowl
	Cherry Tomatoes	5	Qty

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Instructions:

1. Boil water in a deep saucepan, add salt and add the pasta and mix.
2. Boil at medium heat for the cooking time recommended on the package (approximately 8-10 minutes) and drain. Reserve 1 cup of the boiling water for the sauce.
3. First, sauté the crushed garlic in the oil you have heated in a deep pan. Add a pinch of chopped fresh basil, turn it a turn. Add the peeled and grated tomatoes, simmer on low heat and click until the sauce thickens.
4. While the sauce is cooking, add a teaspoon each of salt, pepper and brown sugar. Take a glass of the water from the cooked pasta and add it to the sauce. Put the drained pasta in the sauce in the pan, turn it a few turns and eat the sauce. Close the lid and brew.
5. Grate the onion and squeeze out the excess water by squeezing it in both your palms. Add the minced meat, breadcrumbs, egg and spices and knead until it is combined. Roll small marbles from the meatballs and fry them in oil in another pan. (You can cook them in a 180 degree oven until they turn pink)
6. Transfer the cooked meatballs to the pasta with sauce in the pan and cook them together for 5 minutes. While the pasta and sauce are hot, add half of the finely grated Parmesan (or fresh cheddar) and mix.
7. Take the pasta you will serve hot on a serving plate and garnish it with the remaining parmesan, fresh basil leaves and halved cherry tomatoes. Bon Appetit!

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Beef & Lamb Pastry