Menu Profile Search

If the sauce has a mildly bitter taste, add some sugar.


500 g minced meat (veal and pork)
2 teaspoons Vegeta
1 teaspoon salt
3 tablespoons olive oil
500 ml tomato puree
150 ml dry white wine
400 g penne pasta
1 tablespoon chopped parsley

We used



Preparation For this recipe you only need imagination!

Medium complexity 6 Persons 40 min

  • 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.