Ingredients
Instructions
Meatballs
Today I used a ready-made semi-finished product, seasoned minced meat from the butcher. With a spoon, I scooped out portions which I shaped into meatballs and coated them in a mixture of plain flour and cornstarch. Then I fried them in a deep layer of oil. Afterwards, it is necessary to drain excess fat with a paper towel. I transfer them to a pot lined with paper, the fat drips down by itself.
Sauce
In a pot, boil about 1 liter of water with 1 cube of beef bouillon and with spices (a piece of cinnamon stick, 1 crushed bay leaf, a couple of whole black peppercorns, a couple of cloves), let it simmer for about 20 minutes, then strain it. In butter, let finely chopped onion become glassy, sprinkle about 3 tablespoons of plain flour and mix to create a light roux. Gradually dilute it with the spiced broth while stirring constantly and let it simmer well. Add 2 cans of tomato puree and 4 tablespoons of granulated sugar, season with salt according to taste and let it heat up for a while.
Choose pasta according to your own preference and taste. In our case, I used penne.
