Beef Meatballs with Penne in Spicy Tomato Sauce
Pasta and Pizza | Italian cuisine
⏳ Time
35 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Do not rinse the penne with water - this will leave a layer of starch on their surface, which will mix with the sauce and make it thicker and tastier. Just drizzle the cooked pasta with sunflower oil to prevent it from sticking.
Ingredients
- Penne rigate - 7.1 oz
- Ground Dried Garlic - to taste
- Black Cumin (Cumin) - to taste
- Onion - 1 head
- Fresh basil leaves - to taste
- Lean Beef - 10.6 oz
- Spiced Tomato Juice - 7 fl oz
- Passata Tomato Sauce - 10.6 oz
- Olive Oil - 2 tablespoons
- Horseradish Leaves - to taste
Step by Step guide
Step 1
Cook the penne in boiling salted water for 7 minutes. Drain the water and drizzle the penne with sunflower oil.
Step 2
Peel the onion and chop it very finely. Mix the ground beef with the onion, add cumin and garlic, season with salt and pepper, and mix thoroughly. Pound the mixture against the countertop or bowl a couple of times.
Step 3
Form meatballs with a diameter of 4-5 cm. You should get a total of 14-16 pieces.
Step 4
Heat 2 tablespoons of sunflower oil in a pan and fry the meatballs over high heat, stirring, for 2 minutes. Pour in the tomato juice and heat over medium heat for 6 minutes.
Step 5
Add the tomato sauce and horseradish; heat, stirring, over medium heat for 3 minutes.
Step 6
Add the penne, gently mix them with the sauce, season with salt and pepper to taste, and heat for 1 minute over low heat before removing from heat.
Step 7
Serve the penne with meatballs on plates, garnished with basil leaves.
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