Ingredients

  • 1 pack (500 g) Ema Thick Classic Pasta
  • 400 g minced beef
  • 1 onion, grated
  • 4 tablespoons breadcrumbs, 1 egg
  • 2 cloves of garlic
  • 2 cups grated tomato or passata
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • Salt, black pepper, cumin, thyme

Method

  1. Knead the mince, onion, breadcrumbs, egg, salt, pepper and cumin. Shape into walnut-sized meatballs and place on a lined tray.
  2. Bake the meatballs at 200 °C for 15 minutes, until lightly browned.
  3. Sauté the garlic in olive oil in a pot and cook the tomato paste. Add the tomato, salt and thyme and simmer for 10 minutes.
  4. Add the meatballs to the sauce and cook over low heat for another 10 minutes.
  5. Cook the pasta in plenty of salted water and drain. Plate it and spoon the meatball sauce over the top.