Preparation
-
1.
Cook the pasta in water seasoned with salt, cool it under cold running water and drain.
-
2.
Add Vegeta and ½ teaspoon salt to the meat and mix well all ingredients. Shape the mixture into medium sized balls.
-
3.
Put olive oil in large well heated skillet, add the prepared meatballs and fry them for ca. 5 minutes or until becoming nice golden colour.
-
4.
While baking the meatballs do not turn them by hand, just shake the pan.
-
5.
Add tomato puree, white wine, ½ teaspoon salt and bring it to boil then cook for about 6-7 minutes on a medium-high heat.
-
6.
Add chopped parsley, boiled pasta, stir well all together and serve.
Advice
If the sauce has a mildly bitter taste, add some sugar.