Simmered Meatballs

Heat 4 tbsp of olive oil. Sauté 1 finely chopped red onion and 2 cloves of garlic until translucent.

Add 800 g of passata, 1 tbsp of balsamic vinegar, 1 tsp of paprika, 0.5 tsp of cinnamon, 0.5 tsp of ground cloves and 1 tsp of sugar. Season with salt and pepper and cook, covered, for 15 min over low heat, stirring regularly.

Mix the minced meat with 2 tbsp of onion and 3 tbsp of breadcrumbs. Add 1 tbsp of fresh mint, 1 pinch of cayenne pepper, and season with salt and pepper. Mix in 1 beaten egg.

Flour your hands with flour and shape medium-sized meatballs.

Heat 0.5 tbsp of butter and 2 tbsp of olive oil in a large frying pan and brown the meatballs. Transfer them to the tomato sauce, add 16 finely chopped sun-dried tomatoes, 2 tbsp of goat cheese and 2 tsp of tomato paste. Simmer for 10 to 15 min over low heat, stirring from time to time.

Serve the meatballs with pasta and basil leaves.