Pasta with Peas and Meatballs

Ingredients

• 1 old-fashioned roll
• 300 g mixed ground meat
• 1 egg
• 1 small onion
• 1 tbsp sharp mustard
• Salt
• Pepper
• butter for frying
• 250 g frozen peas
• 1.5 red bell pepper
• 1 onion
• 200 ml beef stock
• 1 tbsp Cornstarch
• Salt
• Pepper
• 350 g Farfalle
• 2 tbsp cognac for deglazing

Instructions

1. 1.

   Soak the roll in lukewarm water, then squeeze out excess liquid and add to a bowl with the ground meat. Mix in the egg. Peel and finely chop the onion, adding mustard, salt, and pepper. Knead well, form into small balls, and fry in hot butter for about 5 minutes on all sides.

2. 2.

   Thaw the peas. Wash, trim, seed, and peel the bell pepper, then dice it. Peel and finely chop another onion. Add peas, pepper, and onions to the meatballs and sauté briefly.

3. 3.

   Deglaze with beef stock and bring to a boil. Whisk cornstarch into a little cold water and add to the sauce. Bring to a boil again, season with salt and pepper. Cook farfalle in plenty of salted water according to package instructions until al dente. Drain and combine with the meatballs. Finish with cognac and serve.