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Spaghetti with soutzoukakia

preperation 25΄ Preparation
cup 25΄ Cooking
hat medium Difficulty
dish 4 Portions

MISKO Spaghetti No6

500 g MISKO Spaghetti No6

500g ground beef

1 onion, finely chopped

3 slices of stale bread soaked and drained

1 egg

3 tsp. cumin

flour for frying

500 g tomato juice

1 tbsp. sugar

2 tbsp. tomato paste

1 tbsp. fresh thyme sprigs

1 tbsp. fresh oregano sprigs

1 tbsp. fresh basil sprigs, finely chopped

olive oil


freshly ground pepper

materials METHOD

First, prepare the soutzoukakia. In a bowl add the minced meat, onion, bread, egg, salt, freshly ground pepper and the cumin. Knead the mixture and form the soutzoukakia. Flour them very lightly.

Heat 5-6 tbsp. olive oil in a frying pan and fry the soutzoukakia for 4-5 minutes on all sides until golden brown. Place them on absorbent paper towel.

First, prepare the sauce. In the same frying pan, add the tomato juice, tomato paste, the sugar, salt and freshly ground pepper. Bring the sauce to a boil, and carefully add the soutzoukakia to the sauce.

Add the thyme, oregano and basil. Reduce the heat and cook the sauce with the soutzoukakia for about 15 minutes, over medium heat.

Next, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Spaghetti No6. Stir with a fork and let the pasta boil for as long as indicated on the package.

Strain the pasta and serve immediately with the soutzoukakia and the sauce.

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