Ingredients
2 cloves garlic, crushed
½ teaspoon ground black pepper
1 teaspoon dried rosemary
400 g spaghetti, cooked
2 medium onions or 300 g, finely chopped
1 small carrot or 100 g, finely chopped
4 medium tomatoes or 600 g, peeled and finely chopped
1 medium zucchini or 75 g, diced
2 cubes MAGGI® Chicken Less Salt Bouillon
1½ cups water or 375 ml
2 tablespoons fresh parsley, chopped
In a bowl, combine minced beef, garlic, black pepper and dried rosemary. Form the mixture into small balls.
Bake meatballs in a 200°C hot oven until golden brown. Remove and set aside.
Meanwhile, heat oil in a large saucepan, add and cook onions and carrots over medium heat for 4-5 minutes.
Add tomatoes, zucchinis, MAGGI® Chicken Less Salt Bouillon cubes, water and cooked meatballs. Bring to boil and simmer on low heat for 10-15 minutes.
Sprinkle the sauce with the parsley and serve with cooked spaghetti.
Tips
Rosemary is a pine-scented herb used to flavor lamb, beef and fish dishes; it is also added to soups and salads giving them a distinct strong flavor.
Rosemary is a pine-scented herb used to flavor lamb, beef and fish dishes; it is also added to soups and salads giving them a distinct strong flavor.
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