Balls in tomato sauce and pasta

Finely chop onion, celery carrot.

Let the onion stir up nicely with the oil and color slightly, add carrot and celery and let it fry.

Add garlic and the bacon cut in half, add herb owl and let everything bake well together with the tomato concentrate.

Deglaze with the broth, passata, season with salt and pepper and let it simmer for at least 30 min. Meanwhile, make the ballekes.

Cut the crusts of the bread and soak the white crumb with milk in a deep plate.

Put the minced meat in a bowl and season with salt and pepper, add 1 egg and the chapelure.

Squeeze the bread a little and add to the minced meat, knead well, if the mix is ​​still too dry, add a little chapelure.

Cut the mozzarella into small cubes.

Make balls the size of a golf ball.

Insert a well with your finger and insert a block of mozzarella, nijp and roll again.

Fry them all nicely around golden brown in foaming butter.

Grate the Parmesan cheese.

Remove the herb owl and bacon from the sauce and mix everything, add extra broth to sauce, taste and season if necessary.

Add the baked balls and simmer for another 20 minutes.

Cook the pasta as stated on packaging.

Divide the pasta on the plates, add a large scoop of sauce with ballekes and finish with the grated Parmesan cheese.