Meatballs With Vegetables And Pappardelle

Preparation:

Preparation: Pass the beef pulp through a meat grinder (medium disc) and collect the result in a bowl. Finely chop the onion and brown it in a small pan with a spoonful of oil for 5 minutes over low heat. Add the sautéed meat to the minced meat, then add the minced herbs, mustard, the necessary salt and a grind of pepper and mix carefully to mix the ingredients well. From the mixture obtained, obtain many round meatballs the size of a walnut and fry them in a pan with hot oil, over medium heat, until they are golden brown on all sides. Prepare the tomato sauce: heat a spoonful of oil in a pan, mix in the tomato paste, add the garlic and let it all flavor for a few minutes over moderate heat. Add the ketchup and a pinch of salt, give it a stir, finally put the peeled tomatoes passed through a sieve, the basil and another spoonful of oil into the pan. Cook the sauce over low heat in a covered container until it thickens, then pass it through a sieve. Peel the courgette and aubergine, remove the skin from the latter, then cut both vegetables into thin slices lengthwise. Peel the head of garlic and thinly slice some cloves, leaving the others whole. Brown the courgette and aubergine in a pan with olive oil over moderate heat for a few moments, so that they do not brown, then remove them from the pan and add the garlic. Let it fry gently until it is golden brown. Boil the pappardelle in a saucepan with abundant salted water, to which you have added a spoonful of oil, drain them al dente and place them in the pan with the tomato sauce. Add the meatballs and heat them all together for a few minutes. Divide the preparation into two individual plates together with the vegetables and serve.