ingredients:
500 g linguine pasta
For the dumplings:
500 g ground beef, or half beef half veal 100 g crumbs or crushed dry bread2 garlic cloves chopped 2 tablespoons mustard 2 tbsp ketchup 1 tbsp oregano
For the sauce:
2 tablespoons olive oil1 large chopped onion2 cloves minced garlic1 / 2 chopped pepper3 cans of peeled or cubed tomatoes1 vegetable broth1 tabasco or sriracha (chili puree) or 1/2 tsp chilli powder1 balsamic vinegar1 with honey or caster sugar1 tbsp with oregano and pepperparmesan fresh basil leaves
Preparation:
The dumplings:
In a salad bowl, put the ground meat, crushed garlic, bread crumbs or dry toast, mustard, ketchup and oregano. Mix everything by hand or with a wooden spoon, but it's better by hand!
Make dumplings larger than the size of a ping pong ball and place them on a plate or wooden board that can go to the fridge.
Reserve the meatballs in the fridge so that they firm up and do not open for cooking for 20 minutes.
Cook your linguine pasta according to the instructions written on the package normally it's 8 minutes of cooking in salted boiling water. Then drain and reserve with a drizzle of olive oil and mix well to prevent sticking. (always keep a glass of cooking water pasta to dilute the sauce if necessary).
