- Cream - 100 Milliliters
- Short paste - 300 Grams
- Parsley - 30 Grams
- Tomato puree 250 Grams
- Salt - 1.5 teaspoons
- Leaves of rosemary - 0.5 Art. spoons
- Garlic - 3 Slices
- Egg - 1 piece
- White breadcrumbs - 30 Grams
- Pepper ground black - 0.5 teaspoons
- Dicardard mustard - 2 Teaspoons
- Shoulder blade - 600 Grams
1. Finely cut the leaves of rosemary. Slightly add water and put in it to cook pasta. Read the instructions and cook for one or two minutes less than the required time. At this time we make minced beef. We will add here an egg, mustard, rosemary, pepper and salt. 2. Drill a bit of breadcrumbs from wheat bread (you can use a blender). You can take crackers instead of crackers. In the mince we add bread crumbs and mix thoroughly. For about fifteen minutes we'll put minced meat in a cool place. 3. We form balls of minced meat (about the size of a little more than a walnut), and fry in vegetable frying pan from all sides. 4. Separately, about one minute fry the previously minced garlic. Add here chopped parsley and tomato puree. Parsley can be replaced with basil. Sauce we bring to a boil, we prepare minutes three-four on small fire, we stir. 5. In the sauce, add cream, a little salt, pepper to taste, mix everything and bring to a boil. After the meatball put it in the sauce and turn off the fire. 6. Pasta put in a deep plate, on top - meatballs with sauce. Serve hot.
Servings: 4