Ingredients

The following ingredients have 4 Servings
  • 2 onions (about 140 grams)
  • 2 garlic cloves
  • 1 bunch Basil
  • 14 ozs Ground beef
  • 1 egg
  • 1 Tbsp Oats
  • salt
  • peppers
  • 1 Tbsp olive oil
  • 2 Tbsps Tomato paste (about 40 grams)
  • 2 lbs whole peeled tomatoes (canned)
  • 2 sprigs rosemary
  • 2 bay leaves
  • 7 ozs macaroni

Instruction

  • Peel the onions and garlic and chop finely. Put half of them in a bowl.
  • Rinse basil, shake dry, pluck leaves and chop finely. Also add to the bowl with the ground beef.
  • Add egg and oats. Season with salt and pepper and knead with the dough hook of a hand mixer until smooth.
  • Heat oil in a wide pot. Add remaining onions and garlic and cook until soft over medium heat. Stir in tomato paste and sauté briefly.
  • Coarsely chop the tomatoes directly in the can with a knife. Add with the juice to the pot and pour in 250 ml (approximately 1 cup) of water.
  • Rinse rosemary, shake dry, pluck needles and chop finely. Add with the bay leaves to tomato sauce. Season with salt and pepper and simmer for 40 minutes over low heat.
  • Meanwhile, line a baking sheet with parchment paper. With moistened hands, form small meatballs from the meat mixture. Spread on lined baking sheet and bake on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for 12-15 minutes.
  • While the meatballs are in the oven, cook macaroni according to package directions in a large pot of boiling salted water until al dente. Add the cooked meatballs to the tomato sauce and drain the macaroni. Serve immediately.