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meatballs for spaghetti

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meatballs for spaghetti


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Tempo de preparo

30 min(s)


5 servings


  • Ingredients
  • Recipe
  • Ground beef rump steak500 g
  • Seasoned beef1 unit(s)
  • Oil1 tablespoon
  • Olive oil2 tablespoon
  • Chopped small onion1 unit(s)
  • Crushed garlic clove1 unit(s)
  • Tomato sauce1 unit(s)
  • Water200 ml
  • Salt2 tablespoon
  • Cooked Spaghetti Pasta250 g
  1. Make the meatballs: in a bowl, put the ground picanha and Sazón, and mix well. Model meatballs of 3 cm in diameter.
  2. In a skillet, put the oil and lead to high fire to warm up. Add the meatballs little by little and fry over low heat for 5 minutes, turning them occasionally. Remove from heat and set aside.
  3. Prepare the sauce: in a medium saucepan, heat the olive oil over high heat and saute the onion and garlic for 3 minutes or until transparent. Add the peeled tomatoes, tomato paste, water and salt, and cook over low heat, with the pan covered, for 10 minutes. Add the reserved meatballs, mix and cook for another 5 minutes.
  4. Remove from the heat, water the pasta and serve immediately.

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