Preparation:
SEE PAGE 3
1. Prepare the tomato sauce: Peel and chop the onion and garlic cloves. Heat the oil in a frying pan and brown the onion for 3 minutes over high heat, stirring regularly.
2. Add the tomato puree, bay leaves, garlic, paprika, oregano, salt and pepper. Simmer, covered, for 10 minutes and add a glass of water. Continue cooking, covered, over low heat while you prepare the rest.
3. Preheat the oven to 200°C. Cook the linguine as indicated on the packet
4. Prepare your meatballs: Peel and finely chop the onion and garlic clove. Chop the parsley. In a salad bowl, mix the minced meat with the egg, onion, garlic, parsley, oregano, breadcrumbs, paprika, salt and pepper. Once well mixed, form meatballs (about 20) from this preparation.
5. Place your meatballs on the tomato sauce and let them cook for 5 minutes covered, turning them halfway through cooking. Collect your meatballs and set them aside on a plate. Mix your drained linguine with the tomato sauce. Place your pasta in a gratin dish (or a cast iron skillet like I used here). Place your meatballs on the pasta and sprinkle with grated mozzarella. Bake for about 20 minutes, until the mozzarella melts and browns slightly.
Serve hot!
