Do I have to let the sauce simmer before I add the vegetables?

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

Spaghetti with balls and vegetable sauce

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50min

•

Easy

No fewer than twelve vegetables are hidden in this bright red 'super sauce of dad'. Mixing and enjoying, it can be that simple.

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Ingredients

What do you need?

Quantity: 10p

large, sweet onion
2 garlic cloves
2 young carrots
1 parsnip
1 zucchini
1 aubergine
1 stem leek
4 stems celery
1/2 fennel
Some oyster mushrooms
200 g flesh of pumpkin
4 Troostomaten
3 tablespoons of olive oil
2 liter tomato passata
2 tablespoons of tomato puree
1 tablespoon of coconut blossom sugar (or agave syrup)
400 g whole -wheat spaghetti
sacked cheese

For the meatballs
800 g of pig and beef
cayenne pepper
paprika
1 egg
4 slices of bread
milk
olive oil
pepper and maldon sea salt

Preparation method

How do you make this?

Chop the onion and garlic finely and fry in olive oil on medium heat. Add the anchovies and let them melt.

In the meantime, cut the pumpkin into small pieces and add them to the pan together with the rosemary leaves. Let it fry for a while.

Stir in the mascarpone and add the veal mince in small pieces. Let simmer for 5 minutes and season with salt and pepper.

Cook the pasta until al dente, reserving a cup of the pasta water.

Stir the Parmesan cheese, pasta and coarsely chopped winter purslane into the sauce. Add a little pasta water to make everything nice and creamy.

Serve with extra winter purslane and Parmesan cheese.

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Handmade steel chopping knife type 5 €49,00

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Querco Rectangular Placemat €12,50

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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.