Pasta with Meatballs and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 848 cal. | (40 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 35.6 μg | (59 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,457 mg | (36 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 290 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 500 grams Ground veal
- 1 shallot (finely chopped)
- 2 stale White rolls
- milk (for soaking)
- 1 egg
- 2 Tbsps chopped parsley
- ½ tsp salt
- freshly ground peppers
- clarified butter
- 1 kilogram fully ripe Tomatoes
- 2 shallots
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 Tbsp Tomato paste
- 2 sprigs thyme
- 1 bunch Basil
- salt (pepper)
- Also
- 400 grams Tagliatelle (such as tagliatelle)
Preparation steps
For the tomato sauce, carve X into tomato, put in boiling water, let stand briefly and then peel. Remove core and stem approach then dice.
Peel shallots and chop, crush garlic cloves and sauté both in olive oil. Add tomato paste and cook for 3-4 minutes. Rinse herbs.
Add the tomato and a sprig of thyme to the shallot and let simmer, stirring occasionally, about 30 minutes.
Season sauce with finely chopped basil leaves, remaining thyme leaves, salt and pepper.
Sauté shallot in butter until translucent. Soak the bread in milk, express, combine with the shallots, egg, parsley and salt, and season with pepper. With wet hands, form small balls and cook in hot butter until golden brown.
Meanwhile cook the pasta in boiling salted water until al dente, then strain and leave to drain.
Serve meatballs with tomato sauce and tagliatelle.
