Preparation
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1.
Cook the pasta in water seasoned with salt, cool it under cold running water and drain.
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2.
Add Vegeta and ½ teaspoon salt to the meat and mix well all ingredients. Shape the mixture into medium sized balls.
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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.
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4.
While baking the meatballs do not turn them by hand, just shake the pan.
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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.
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6.
Add chopped parsley, boiled pasta, stir well all together and serve.
Advice
If the sauce has a mildly bitter taste, add some sugar.
