Pasta with Meatballs and Tomato Sauce

For the sauce, finely dice the onions. Finely chop the garlic. Clean the celery, remove the stalks and cut into fine cubes. Clean, peel and finely dice the carrots. Clean and finely chop the chili peppers. Cut the olives from the stone and chop coarsely. Drain the capers in a sieve and chop coarsely. Remove the dates from the stone and chop coarsely. Roast the pine nuts in a frying pan without fat until golden brown. Drain the tomatoes in a sieve, reserving the juice. Cut off the tomatoes.

Heat the oil in a large saucepan and sauté the onions and garlic for 2 minutes without coloring. Add celery, carrots and chili and sauté another 5 min. until soft. Add paradeis pulp and sauté for 30 seconds. Add tomatoes with juice and make open for 1 hour at low temperature, seasoning with salt, pepper and 1 pinch of sugar. Now add the capers, olives, dates and pine nuts and do another 15 min.

For the meatballs, in the meantime, soak the bread in lukewarm water for 10 minutes. Pluck off marjoram leaves and chop finely. Drain the bread in a sieve and squeeze it out well.

Mix the minced meat with the minced pork and beef, squeezed white bread, egg, egg yolk and marjoram. Egg yolk and marjoram in a baking bowl mix well and season with salt. Season with salt, pepper and cayenne pepper. Boil a saucepan with enough salted water. With moistened hands, make 10 g balls from the minced mixture.

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