Braised meatballs in red wine sauce

Ingredients

Directions

1. 1

   Soak rolls in water. Peel and finely dice onions. Squeeze out the buns well. With minced meat, egg, 1 tablespoon of tomato paste, approx. 1⁄3 of the onions, 1 1⁄2 tsp. salt and pepper each, knead well. Form about 40 small balls with moistened hands, dipping your hands into cold water again and again.

2. 2

   Gradually heat the oil in a large pan. Fry the meatballs in portions for 5-6 minutes and remove. Sauté the rest of the onions in the frying fat. Stir in 1 tbsp. tomato paste and 1 1⁄2-2 tsp. Garam Masala and sauté briefly.

3. 3

   Put the meatballs back in the pan. Deglaze with wine and 300 ml water. Bring to the boil and braise open for 15-20 minutes, stirring occasionally.

4. 4

   Meanwhile cook the spaghetti in 4-5 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Wash parsley, shake dry, pluck off leaves and chop coarsely.

5. 5

   When the sauce of the meatballs has thickened, season with salt and pepper. Drain the noodles. Arrange everything and sprinkle with parsley.