Ingredients

500 g minced meat (veal and pork)

2 teaspoons Vegeta Mediterranean

1 teaspoon salt

3 tablespoons SMS olive oil

500 ml Tomato Puree Podravka

150 ml dry white wine

400 g Penne pasta Podravka

1 tablespoon chopped parsley

Preparation For this recipe you only need imagination!

Medium complexity 6 Persons40 min

• 1 Cook the pasta in water seasoned with salt, cool it under cold running water and drain.
• 2 Add Vegeta Mediterranan and ½ teaspoon salt to the meat and mix well all ingredients. Shape the mixture into medium sized balls.
• 3 Put olive oil in large well heated skillet, add the prepared meatballs and fry them for ca. 5 minutes or until becoming nice golden colour.
• 4 While baking the meatballs do not turn them by hand, just shake the pan.
• 5 Add tomato puree, white wine, ½ teaspoon salt and bring it to boil then cook for about 6-7 minutes on a medium-high heat.
• 6 Add chopped parsley, boiled pasta, stir well all together and serve.