Meatballs in Tomato Sauce

Ingredients

• 140 g Onions (2 medium)
• 2 cloves garlic
• 1 bunch Basil
• 400 g beef mince
• 1 egg
• 1 tbsp Oats
• Salt
• Pepper
• 1 tbsp Olive Oil
• 40 g Tomato paste (2 tbsp)
• 840 g Peeled tomatoes (canned; weight)
• 2 sprigs Rosemary
• 2 Bay leaves
• 300 g Whole wheat pasta

Instructions

1. 1.

   Peel and finely dice the onions and garlic cloves. Set half aside in a bowl.

2. 2.

   Wash basil, pat dry, pluck leaves and finely chop. Add to the bowl with the minced meat.

3. 3.

   Add egg and oats. Season with salt and pepper and knead everything together with the dough hooks of a hand mixer to form a meatball mixture.

4. 4.

   Heat oil in a wide pot. Sauté the remaining onions and garlic in it over medium heat until translucent. Stir in tomato paste and cook briefly.

5. 5.

   Roughly chop the tomatoes directly in the can with a knife. Add with their juice to the pot and pour in 250 ml of water.

6. 6.

   Wash, pat dry, pluck needles from rosemary and finely chop. Add with the bay leaves to the tomato sauce. Season with salt and pepper and simmer gently in an open pot for 40 minutes.

7. 7.

   Meanwhile, line a baking sheet with parchment paper. Shape small meatballs from the meatball mixture with moistened hands. Arrange on the baking sheet and bake in a preheated oven at 200 °C (Fan: 180 °C, Gas: Mark 3) on the middle rack for 12–15 minutes.

8. 8.

   While the meatballs are in the oven, cook the pasta according to package directions in plenty of boiling salted water until al dente. Drain the cooked meatballs into the tomato sauce, drain the pasta and serve meatballs in tomato sauce with pasta.