Informations supplémentaires
35 min.
|
789 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic and the basil.
2. Make the sauce
In a pan over medium heat, add a drizzle of olive oil. Add the garlic, the tomato sauce and the chopped basil. Season with salt and pepper. Lower the heat, cover and simmer for 10-12 minutes.
3. Cook the pasta
Bring a pot of salted water to a boil. Add the linguine and cook for 8-10 minutes.
4. Make the polpettes
In a bowl, combine the ground veal, half of the parmesan, the breadcrumbs and the eggs. Season with salt and pepper and mix well. Form large meatballs, 2-3 per person and add them to the tomato sauce. Cover and cook for another 10-12 minutes, turning halfway through cooking.
5. Make the spinach linguine
In a pan, over medium-high heat, add a tbsp of butter, Add the spinach and cook for 2-3 minutes. Add the linguine and season with salt and pepper.
6. Plate your dish
Serve the polpettes in the tomato sauce with the spinach linguine. Garnish with the remaining parmesan. Bon appétit!
280gGround Veal
2unitGarlic Clove(s)
1unitTomato Sauce
140gLinguine
50gGrana Padano Cheese
60mlPanko Breadcrumbs
60mlLiquid Egg
100gBaby Spinach
1unitBasil
What you need
Pot, strainer, bowl, pans.
789 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
78g
26%
fat
30g
46%
cholesterol
187mg
62%
fiber
7g
28%
protein
50g
saturated
12g
60%
sodium
820mg
34%
sugar
10g
trans
1g