A slightly less special but just very tasty dish. Because who doesn't love meatballs in tomato sauce? And that with pasta, perfect right?

While I was making this dish I made a few handy videos, you can find them at my Instagram in the highlights. I made this recipe off-the-cuff, I recommend that you do the same; so you can discover delicious dishes.

Linguine met gehaktballetjes in tomatensaus — Pin
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Linguine with meatballs in tomato sauce

5.0 from 1 vote

Course: Main dishCuisine: ItalianDifficulty: Simple

Portions

persons

Preparation time (indication)

hour

Tools:
– Stick blender or blender
– Spiral cutter

Ingredients

300 gr half-and-half-chopped
1 shallot
1 egg
Bread-crumbs
cayenne pepper
balsamic
Mustard
1 look San Marzano tomatoes
0,5 carrot
1 zucchini
1 Red onion
150 gr linguine
1 toe garlic
1 el tomato paste
1 tsp dried Italian herbs
1 bay leaf
1 beef stock cube
chili flakes
Red wine vinegar
Parmesan cheese
Fresh basil

Preparation

meatballs
Chop the shallot and mix with the minced meat, 1 tsp mustard, the egg, 3 tbsp breadcrumbs, a pinch of cayenne pepper and a dash of balsamic vinegar. Finally, some freshly ground black pepper and a pinch of salt.
Use damp hands to form nice meatballs the size of ping pong balls.
Cover with cling film and put in the fridge.
Sauce
Chop the red onion, peel the carrot and cut into cubes.
Puree the tomatoes with an immersion blender or blender, fill the can halfway with water.
Heat some olive oil in a frying pan and fry the onion and carrot.
Finely chop the garlic and add to taste along with the Italian herbs and chili flakes. Let it cook for a while.
Add the tomato puree and fry for a while so that it deacidifies. Then add 1 tsp mustard and stir.
Pour in the tomatoes and water and bring to a gentle boil.
The bay leaf can be placed in the pan, along with a dash of red wine vinegar and the stock cube (crushed).
Lower the heat, put a lid on the pan and let it simmer for half an hour, stirring occasionally.
And further
Cut the zucchini into strips with a spiralizer or cut it into cubes.
Heat some olive oil in a pan and fry the zucchini until al dente, this will take a few minutes. Season with salt and pepper, then drain on a paper towel.
Pass a piece of paper through the pan and add olive oil again, fry the meatballs until golden brown.
The pan with balls can be removed from the heat for a while, this way you prevent the sauce from splashing against the ceiling.
Pour the sauce over the meatballs and let it simmer for about 10 minutes; flip the balls every now and then.
Meanwhile, cook the linguine in plenty of salted water (10gr/l) and drain.
Transfer the balls to a plate and add the pasta and zucchini to the sauce, mixing together.
With serving tongs, scoop up the pasta (or, if you want to get fancy, with large tweezers and a ladle). This is where you put the balls. Grate some parmesan over it and finish with some basil leaves.
Buon appetito!