Recipe for Linguine with Meatballs in Tomato Sauce

Prepare the tomato sauce: peel and slice the onion and garlic cloves. Heat the oil in a pan and sauté the onion for 3 minutes over high heat, stirring regularly.

Add the tomato sauce, bay leaves, garlic, salt, and pepper. Simmer covered for 10 minutes. Continue cooking covered over low heat while preparing the rest.

Cook the pasta in boiling water.

Prepare your meatballs: peel and finely chop the shallot and garlic clove. Chop the parsley.

Rehydrate your crispbread in a little vegetable broth. In a mixing bowl, combine the ground meat with the egg, the rehydrated crispbread, the shallot, the garlic, the parsley, the paprika, the salt, the pepper, and the parmesan.

Once well mixed, form the balls, roll them in a bit of flour, and brown for 6 to 7 minutes in a skillet with a bit of olive oil.

To finish, mix your drained linguine with the tomato sauce and serve with meatballs and fresh basil.