Author: Julia Frey of Vikalinka
Recipe type: Main
Serves: 4-6
Recipe type: Main
Serves: 4-6
Ingredients
For the meatballs
- 1 lbs/454 g extra lean ground beef
- 2 tbsp bread crumbs
- 1 egg
- 2 tsp salt
- 1 tbsp fresh basil, chopped
- 1 tsp oregano, dried
- pepper
For the tomato sauce
- 2 tbsp olive oil
- 2 cloves of garlic, sliced
- ½ tsp dried chilli flakes
- ¼ cup basil leaves, chopped
- 1 can chopped tomatoes, high quality
- 1 lbs bucatini
Instructions
- Combine all ingredients for the meatballs in a medium sized bowl, mix well and roll meatballs. Set aside.
- Heat olive oil in a large pan and cook sliced garlic in it for a minute over low heat, do not let it colour.
- Add chilli flakes and stir for a few seconds, then add canned chopped tomatoes or crushed tomatoes and basil, stir everything together and let it simmer on low heat for 10-15 minutes.
- Meanwhile cook pasta according to package directions.
- While pasta is cooking brown meatballs in a separate pan over medium heat for 7-10 minutes. They don't have to be cooked all the way through, just browned.
- Remove the meatballs from the pan add them to the tomato sauce, cover with a lid to allow the meatball to finish cooking for another 5 minutes.
- Drain cooked pasta and gently toss it with the sauce and meatballs.
- Serve with freshly grated parmesan cheese.
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