This pasta with meatballs and rich tomato sauce is scrumptious and, more important, easy to make! Make sure to make enough - this disappears quickly!
We used a gluten-free, coarse pasta, but you can of course use a different type of pasta if you wish. Remember to cook the pasta in plenty of lightly…
Make the tomato sauce by pureeing canned chopped tomatoes, 1 clove of garlic, 1/2 tsp of sugar, 1 tbsp of white wine vinegar, 1 tsp of (preferably fresh) oregano and 4-5 tbsp of good olive oil.
Season with a little salt and pepper
2
Bring the sauce to a boil over low heat and let simmer for about 15 minutes.
3
While the sauce simmers, start making the meatballs. First soak the bread.
4
Mix together all the remaining ingredients (except sedani rigati, parmesan, fresh basil and gluten-free flour) in a baking bowl and roll out small balls.
5
Place the rolled out balls on a plate covered with flour, and cover them in the flour.
6
Heat 2 tbsps olive oil in a frying pan and fry the meatballs on a medium to high heat until they get a golden appearance . Place them on a plate covered with baking paper so that the excess oil drains off.
7
When the tomato sauce has simmered for 15 minutes, turn the meatballs over and let them cook in the sauce on low heat for 10-12 minutes.
8
Cook the pasta as directed on the package. Drain the water and place pasta and meatballs in a form. Sprinkle with parmesan and fresh basil before serving.
