Season the minced meat with pepper and salt and form into meatballs, chop the onion and garlic finely, crush the fennel seeds in a mortar, put everything in the baking tray of the Airfryer, drizzle with a tablespoon of oil, chili flakes, and bake for 15 minutes with 2 wheels at 200°C until everything is nicely colored, stir once in between.
Meanwhile, cut the tomatoes in half and pluck the basil. Wash and spin the spinach. Once the meatballs are nicely colored, stir in the spinach and half of the basil, then add the pasta, passata, broth, and cherry tomatoes. Season with pepper and salt.
Stir everything well together again and make sure everything is submerged in the liquid. Let it cook for another 20 minutes at 170°C with 1 vent. Stir well after 10 minutes and when everything is nicely cooked, finally stir in the mascarpone.
Serve in deep warm plates and finish with basil and grated parmesan cheese. I like to eat it with extra vegetables, such as my carrot salad or endive salad.
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