ingredients
🌸 400 g linguine
🌸 250 g grated mozzarella
For the tomato sauce:
🌸 1 onion
🌸 2 cloves of garlic
🌸 600 g tomato puree
🌸 2 bay leaves
🌸 1 tsp oregano
🌸 1 tsp paprika
🌸 2 glasses of water
🌸 1 tbsp. olive oil
🌸 Salt and pepper
For the meatballs
🌸 500 g minced meat (here 5% fat)
🌸 1 egg
🌸 1 onion
🌸 1 clove of garlic
🌸 1 tbsp. fresh parsley
🌸 1 tsp oregano
🌸 1 tsp paprika
🌸 2 tbsp breadcrumbs
🌸 Salt and pepper
Preparation
1. Prepare the tomato sauce: peel and chop the onion and garlic cloves. Heat the oil in a frying pan, and fry the onion for 3 minutes on high heat, stirring regularly.
2. Add the tomato puree, bay leaves, garlic, paprika, oregano, salt and pepper. Simmer covered for 10 minutes and add a glass of water. Continue to cook, covered, over a low heat while you prepare the rest.
3. Preheat oven to 200°C. Bake the linguine as indicated on the packet.
4. Prepare your meatballs: Peel and finely chop the onion and garlic clove. Chop the parsley. In a bowl, mix the minced meat with the egg, onion, garlic, parsley, oregano, breadcrumbs, paprika, salt and pepper. When well mixed, form the mixture into balls (about 20).
5. Place your meatballs on top of the tomato sauce and cook for 5 minutes, covered, turning them halfway through the cooking time. Remove your meatballs and set them aside on a plate. Mix your drained linguine with the tomato sauce. Place your pasta in a casserole dish (or a cast iron skillet like I have here). Place your meatballs on top of the pasta and sprinkle with grated mozzarella. Bake for about 20 minutes, until the mozzarella melts and browns slightly. Serve hot!