Fusilli with meatballs and tomato sauce
- Persons: 2 minutes
- Servings: 2 minutes
- 2 servings of low-carb fusilli
- 300 grams of minced meat
- 1 tablespoon @verstegennl pasta bolognese herbs
- 3/4 zucchini
- Pepper and salt
- Parmesan cheese
- Pine nuts
- 3 tomatoes
- 2 cloves of garlic
- 1/4 cougette
- 1 small red onion
- 1 tablespoon of fresh basil
- Pinch of cayenne pepper
- Pinch of smoked paprika
- Optional: 1 tablespoon of tomato paste
Season the minced meat with the herbs and salt and pepper. Knead well and make small meatballs.
Slice the zucchini and grill on both sides.
Cut the ingredients for the sauce coarsely and put some oil in a pan and fry in a pan with some oil or butter.
Grind the sauce in a food processor, blender or use an immersion blender. Optionally add another tablespoon of tomato paste and mix together.
Bake the meatballs in a pan and add the sauce and simmer for a few minutes.
Meanwhile, fry the pine nuts in a pan without oil or fat until golden brown.
Serve everything together on a plate and grate some Parmesan cheese over it. Enjoy your meal!