Ingredients
Instructions
Sauce
In a pot, boil about 1l of water with 1 bouillon cube and with spices (a piece of whole cinnamon, crushed bay leaf, a couple of cloves of whole black pepper, a couple of grains of allspice), let it simmer for about 20 minutes, then strain.
In butter, sauté finely chopped onion until translucent, sprinkle with flour and mix to make a light roux. Gradually thin it with the spiced broth while stirring constantly and let it simmer well.
Add tomato puree and sugar, season with salt to taste and let it heat for a while.
Meatballs
Today I used ready-made minced meat seasoning from the butcher. I scooped out pieces with a spoon, shaped them into balls, and coated them in a mixture of flour and cornstarch.
Then I fried them in a deep layer of oil. Afterwards, it is necessary to drain excess oil with a paper towel.
Serve with cooked pasta.
