Should I let the sauce simmer before adding the vegetables?

Name: Spaghetti with meatballs and vegetable sauce
Cook time: 50 min
Total time: 50 min
Yield: 10P
Ingredients: large, sweet onion; 2 cloves of garlic; 2 young carrots; 1 parsnip; 1 zucchini; 1 eggplant; 1 stalk of leek; 4 stalks of celery; 1/2 fennel; some oyster mushrooms; 200 g flesh of pumpkin; 4 vine tomatoes; 3 tablespoons olive oil; 2 liters tomato passata; 2 tablespoons tomato paste; 1 tablespoon coconut blossom sugar (or agave syrup); 400 g whole wheat spaghetti; grated cheese; 800 g pork and beef minced meat; cayenne pepper; paprika powder; 1 egg; 4 slices of bread; milk; olive oil; pepper and Maldon sea salt

Yes, it is advisable to let the sauce simmer first before adding the vegetables, so that the flavors can blend well.

Spaghetti with meatballs and vegetable sauce

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50min

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Easy

Sometimes Grace is less in the mood for vegetables, and then there's nothing else to do but take out the big pot from the cupboard and hide the vegetables in a bright red tomato sauce. This 'super sauce from dad' hides no less than twelve vegetables. Blend and enjoy, it can be that simple.

Sometimes Grace is less in the mood for vegetables, and then there's nothing else to do but take out the big pot from the cupboard and hide the vegetables in a bright red tomato sauce. This 's ...

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Ingredients

What do you need?

Quantity: 10P

Ingredients (for 10 people)
large, sweet onion
2 cloves of garlic
2 young carrots
1 parsnip
1 zucchini
1 eggplant
1 stalk of leek
4 stalks of celery
1/2 fennel
some oyster mushrooms
200 g flesh of pumpkin
4 vine tomatoes
3 tablespoons olive oil
2 liters tomato passata
2 tablespoons tomato paste
1 tablespoon coconut blossom sugar (or agave syrup)
400 g whole wheat spaghetti
grated cheese

For the meatballs
800 g pork and beef minced meat
cayenne pepper
paprika powder
1 egg
4 slices of bread
milk
olive oil
pepper and Maldon sea salt

large, sweet onion
2 cloves of garlic
2 young carrots
1 parsnip
1 zucchini
1 eggplant
1 stalk of leek
4 stalks of celery
1/2 fennel
some oyster mushrooms
200 g flesh of pumpkin
4 vine tomatoes
3 tablespoons olive oil
2 liters tomato passata
2 tablespoons tomato paste
1 tablespoon coconut blossom sugar (or agave syrup)
400 g whole wheat spaghetti
grated cheese

800 g pork and beef minced meat
cayenne pepper
paprika powder
1 egg
4 slices of bread
milk
olive oil
pepper and Maldon sea salt

Preparation method

How do you make this?

Peel the onion and garlic and chop them finely. Put them in a large cooking pot.

Peel the carrots and parsnips, cut them into small cubes and add them.

Wash the rest of the vegetables, cut them into small cubes and add them.

Add the olive oil and sauté the vegetables over low heat until they are cooked. Stir regularly.

In the meantime, put the minced meat in a bowl.

Season with cayenne pepper, paprika powder, pepper, and salt.

Add the egg and mix.

Cut the crusts off the bread and break the bread into pieces.

Add the bread and a splash of milk and mix until it becomes a paste.

Add the bread to the minced meat and roll into balls.

Put a splash of olive oil in a pan and fry the meatballs until they are golden brown on all sides.

After 5 to 10 minutes, add the tomato passata and tomato paste to the vegetables.

Put the lid on the pot and let the sauce simmer for 20 minutes.

Blend the sauce with an immersion blender.

Add the meatballs to the sauce and let them cook for another 5 minutes in the sauce.

Add coconut blossom sugar or agave syrup to balance the sour taste of the tomatoes.

Cook the spaghetti according to the instructions on the package.

Drain the spaghetti, divide it onto the plates, and spoon a generous amount of sauce over it. Finish with grated cheese.

Tips

If you do not have a large pot, then divide the recipe by 2. Use a blender if your hand blender will not get the vegetables fine enough. I sometimes add a chili pepper (or tabasco) for a spicy taste.