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Peel onion and garlic and chop finely, sautée in 1 tbsp. olive oil. Let
cool down. Mix well with meat, breadcrumbs, parmesan and egg. Season
with salt and pepper. Form walnut-sized balls.
Heat the remaining oil in the same pan and fry the balls all round over
medium heat for about 10 minutes. Douse with the peeled tomatoes and
crush the tomatoes with a fork. Season the sauce with salt, pepper,
sugar and vinegar and add the bay leaf. Simmer covered for about 10
minutes. In the meantime, boil the fusilli in salted water. Add parsley
to the tomato sauce. Drain fusilli and serve with the meatballs and the
tomato sauce. |
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