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Ingredients
Spaghetti with Meatballs and Arugula
- Ingredients
- 2 onions
- 2 garlic cloves
- 4 Tbsps olive oil
- 800 grams peeled Tomatoes
- 2 Tbsps Tomato paste
- salt
- freshly ground peppers
- 2 Tbsps mixed, Italian Fresh herbs (minced)
- ½ tsp sugar
- 1 bunch Arugula
- 400 grams mixed Ground meat
- 2 Tbsps breadcrumbs
- 1 egg
- 2 Tbsps Parmesan (freshly grated)
- 400 grams Spaghetti
Peel and dice onions and garlic. Heat 2 tablespoons oil in a pan and sauté onions and garlic. Remove half of the mixture from the pan and set aside. Add tomato paste and tomatoes (with juice) to pan, crush with a potato masher and simmer for about 30 minutes. Season with salt, pepper, herbs and sugar, to taste.
Rinse arugula, drain and arrange on plates.
Knead meat with reserved onions and garlic. Add bread crumbs, egg and parmesan and season with salt and pepper. Add more crumbs if mixture is too wet. Use moist hands to form small balls. Heat remaining oil in a pan and cook meatballs. Add tomato sauce and simmer until done, about 10 minutes.
Meanwhile, boil spaghetti in salted water until al dente. Toss with meatballs and sauce. Serve with arugula.
(Percentage of daily recommendation)
| Calorie | 777 cal. | (37 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9 g | (30 %) |