400 g minced meat (mixed - 60% beef, 40% pork)
500 ml crushed tomatoes
clove garlic, savory, basil, cumin, a pinch of dry garlic
salt, olive oil
3 tbsp ground feta cheese Parmesan
150 g pasta - type small butterflies
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Knead well with dry minced meat garlic, savory, cumin, basil and salt. In skillet put olive oil to warm and saute garlic clove without burn. Add tomatoes Salt lightly and sprinkle with a little basil. Wait to boil tomatoes. Then take a small portion of minced meat and make small balls the size of a walnut and leave them in boiling tomatoes. Top up with a glass of water can and vegetable broth. Reduce heat and simmer 30-40 minutes. During this time, boil farfalinite (pasta) in salted water. When the water has evaporated sauce and meatballs are cooked add the finished paste. Stir well and serve Sprinkle each serving with Parmesan.