Spaghetti with Meatballs and Tomato Sauce

Ingredients

• 2 shallots
• 1 Garlic clove
• 4 tbsp olive oil
• 1 tsp tomato paste
• 400 g diced canned tomatoes
• 0.5 tsp whole grain sugar
• Salt
• Pepper
• 1 slice whole wheat toast (from yesterday)
• 3 tbsp heavy cream
• 1 Organic lemon
• 4 sprigs Parsley
• 400 g ground beef
• 1 egg
• 400 g Whole Wheat Spaghetti

Instructions

1. 1.

   For the tomato sauce, peel and finely chop the shallots and garlic. In a pot heat 2 tbsp olive oil and sauté both over medium heat for 2 minutes until translucent. Stir in tomato paste, add diced tomatoes, and simmer on low heat for 20 minutes. Mix in sugar and season with salt and pepper.

2. 2.

   For the meatballs, tear the toast into small pieces, place in a bowl, pour over cream, and let soak briefly. Wash the lemon, dry it, and grate its zest. Rinse parsley, shake off water, pluck a few leaves for garnish and set aside; finely chop the rest.

3. 3.

   Add ground beef, egg, chopped parsley, and lemon zest to the toast mixture, season with salt and pepper, and knead well. With damp hands form small balls from the dough.

4. 4.

   Meanwhile cook spaghetti in plenty of salted water according to package instructions until al dente. In a pan heat remaining oil and brown the meatballs over medium heat for 6–8 minutes on all sides. Then add them to the sauce.

5. 5.

   To serve, drain the noodles, let them dry briefly, place on a plate, top with meatballs and sauce, and garnish with parsley.