Pasta and meatballs in tomato sauce
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Photo: Mathias Neubauer
1 h 1 min
Total Time
6 min
Cooking Time
55 min
Preperation Time
Ingredients
| 400 g | mixed minced meat |
| 50 g | breadcrumbs |
| 25 g | grated Parmesan cheese |
| 1 | Egg |
| some | salt |
| some freshly ground pepper | |
| 1 tbsp | chopped parsley |
| 1 | Onion |
| 1 | Clover of garlic |
| 2 tbsp | olive oil |
| 400 g | diced tomatoes |
| 400 g | passata (strained tomatoes) |
| approx. 400 ml | poultry stock |
| some | salt |
| some freshly ground pepper | |
| 1 tsp | dried herbs (thyme, oregano) |
| 250 g | short pasta (e.g. penne) |
| 2 tbsp | chopped herbs (parsley, basil) |
Instructions
Step 1 of 4:
Place the ground meat in a bowl. Add breadcrumbs, Parmesan, and egg. Season everything with salt, pepper, and parsley, mix well, and process into a workable meat mixture. If necessary, incorporate a little more milk or breadcrumbs and let the mixture rest for approx. 20 minutes.
Step 2 of 4:
Form the meat mixture into balls approx. 2.5 cm in size. Heat the oil in the pressure cooker, briefly sear and brown the polpette in portions on all sides, then remove them. Clean the pressure cooker.
Step 3 of 4:
For the sauce, peel and finely dice the onion and garlic. Heat the oil in the pressure cooker and lightly sauté both. Add the diced and pureed tomatoes and pour in the broth. Season everything with salt, pepper, and herbs and simmer for 3–4 minutes. Mix in the polpette and pasta (they should be covered with liquid, add more broth if necessary – observe the maximum fill level).
Step 4 of 4:
Close the pot and cook everything on level 2 (cooking indicator: 1st ring) for another 6 minutes. Remove the pot from the heat, let the pressure release, and open it. Arrange the pasta with the polpette and sauce on plates and serve sprinkled with herbs.
