Meatball marinara.

Meatball marinara

-Olive oil 2 tbsp. l.
-Onions 0.5 pc.
-Tomatoes in own juice 400g
-Tomato paste 2 tbsp. l.
-Sugar 2 tbsp. l.
-Dried basil 2.5 h. L.
-Dried oregano 4 hours. L.
-Salt 1.5 h. L.
-Ground black pepper 1.5 hours. L.
-Garlic tooth 4.
-Ground beef 500 g
-Rusk bread 4 tbsp. l.
-Cheese 50g
-Eggs 1 piece.

Cooking method: 

Let’s start with the sauce.
Heat the olive oil in a large deep saucepan or skillet over medium heat. Add the finely chopped onion and saute until transparent floor, for 3-5 minutes.
Add the chopped tomatoes and theirs juice and tomato paste. Stir until smooth. Add sugar, basil, oregano, salt, pepper, crushed garlic and mix everything well. Add sugar if desired. Cover and bring to a boil over medium heat.
Add the ground beef in a large bowl, sprinkle with breadcrumbs, grated cheese, add basil, oregano, salt, pepper, add the beaten eggs separately. Mix everything well until smooth mixture.
Form obtained from minced meatballs -3 cm in diameter and place them directly into the boiling sauce. I came out from 14 to 18 meatballs of this recipe. You can get more or less depending on the size.
Cover with the sauce and simmer over medium heat for 45-50 minutes.
Serve with pasta or bread rolls like a sandwich.

фрикад маринара

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