MITT Almondegas

Ingredients (serves 4):
1 package of MITT Meatballs
1 dl of extra virgin olive oil
6 tomatoes
1 large onion
4 cloves of garlic
1 stem of basil
1 tsp of oregano
1 pinch of black pepper
Salt (as needed)
Chili sauce (as needed)
300g of spaghetti
1/3 tsp of sugar
Basil (as needed)
Goat cheese (as needed)


Start by heating the oil and brown the meatballs on both sides. Remove them to a plate and set them aside, keeping them warm.
Add the chopped onion and garlic cloves to the saucepan and let them soften. Add the tomato, cut into pieces, and let it cook for 5 minutes. Season with oregano, chilli sauce, pepper, basil, sugar and salt, bring to a boil, reduce the mixture to puree and let it cook a little.
As soon as the sauce boils, add the meatballs and cover the pan, letting it cook, over low heat, for 25 minutes.
Meanwhile, cook the pasta in abundant water seasoned with salt. When it is al dente, add it to the meatball pan together with 2 ladles of the cooking broth.
Lower the heat to a minimum, wrap the dough in the sauce, and let it cook for 5 minutes.
Serve with freshly grated goat cheese and add some basil leaves.

Recipe by Nárwen’s Cuisine