2 1/2 cups brown breadcrumbs
5/8 cup milk
2 tbsp butter
1/4 cup whole-wheat flour
7/8 cup beef stock
14 ounce can chopped tomatoes
2 tbsp sugar
1 tbsp chopped fresh tarragon
1 large onion, chopped
4 cups ground steak
1 tsp paprika
4 tbsp olive oil
1 pound spaghetti, salt and pepper
Fresh tarragon sprigs, to garnish
Soak the breadcrumbs in the milk for 30 minutes.
Melt half the buttre in a pan. Stir in the flour and cook for 2 minutes. Gradually stir in the beef stock and cook, stirring , for a further 5 minutes. Add the tomatoes, tomato paste, sugar, and tarragon. Season well and simmer for 25 minutes.
Mix the onion, steak, and paprika into the breadcrumbs and season. Shape into 14 meatballs.
Heat the oil and remaining butter in a skillet and fry the meatballs until brown all over.
Place them in a deep casserole, pour the tomato sauce over the meatballs, cover and bake in a preheated oven at 350 F for 25 minutes.
Cook the spagetti in a pan of lightly salted boiling water for about 2to 3 minutes, until tender, but still firm to the bite.
Meanwhile, remove the meatballs from the oven and allow them to cool for 3 minutes.
Serve the spagetti, garnished with tarragon sprigs.
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