Delicate, beef meatballs in a creamy sauce with celery and cherry tomatoes. I added fresh thyme and homemade red pesto with dried tomatoes to the sauce. Tastes great with pasta!
serves 2 | 30 minutes
Ingredients
- 250 g pasta
- 4 stalks celery, cut into slices
- 250 g cherry tomatoes, halved
- 2 stalks thyme
- 1 bay leaf
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 125 ml cream
- 1/4 cup white wine
- 1 bunch basil
meatballs
- 200 g minced beef
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried marjoram
- 1 tbs bread crumbs
- 1 tbs coffee cream
- 1 chilli (optional)
red pesto
- 100 g dried tomatoes in oil
- 1 tbs tomato paste
- 20 g grated Parmesan
- 2 tbs pine nuts
- 1 clove garlic
- 1 tbs lemon juice
- salt and black pepper
- 3 tbs olive oil
Instructions
Use your hands to mix the meat with dried oregano, thyme and rosemary. Add the coffee cream, breadcrumbs and chilli. Season with salt and pepper and form meatballs.
In the meantime, cook the pasta in salted water.
Mix all the ingredients for the pesto in a foodprocessor, together with the oil from the dried tomatoes. Season with salt and pepper.
Heat the oil in a large sauté pan and sear the meatballs all over, remove. Cook in the same pan the shallots and garlic, add the celery, thyme and bay leaf. Pour the white wine and simmer for 5 minutes. Add the cherry tomatoes and the meatballs, stir with the pesto and cream. Simmer for another 5 minutes. Add at the end the chopped basil leaves and serve with pasta.
Bon Appetit!
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