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Recipe of: © Monsieur Cuisine

Spaghettini with meatball sauce

MC plus
4 portions
Average difficulty
Preparation time: 25 min.
Created on: 04.08.2016
Last changes: 14.02.2018
  • 100 g Pecorino
  • 1 garlic clove
  • 2 onions
  • 1 red chilli pepper
  • 1 tbsp olive oil
  • 800 g tomatoes, tinned
  • salt
  • pepper
  • medium-hot paprika powder
  • 150 g lamb, minced
  • 150 g beef, minced
  • 1 egg
  • 2 tbsp fine breadcrumbs
  • cayenne pepper
  • 100 g peas (frozen)
  • 400 g spaghettini
  • ½ bunch sage


  • oil, for the steamer basket


Per portion:

  • calorific value
    2596 kj / 620 kcal
  • protein: 38 g
  • carbohydrates: 77 g
  • fat: 17 g
Preparation time
25 min.
  1. Cut the Pecorino into chunks, then process in the blender jug for 19 seconds/turbo button. Empty the cheese into another container and thoroughly clean the blender jug.
  2. Peel the garlic clove and onions. Cut the onions in half. Do the same with the chilli peppers, removing the seeds. Place all the ingredients in the blender jug and chop for 3 seconds/turbo button. Add the olive oil and brown for 3 minutes/roast button. Add the tinned tomatoes and season the sauce with plenty of salt, pepper and paprika powder. Blend the sauce for 4 seconds/speed setting 4, then simmer for 10 minutes/95 °C/speed setting 1.
  3. Combine the two types of minced meat, then knead in the egg and breadcrumbs. Season to taste with salt and lots of cayenne pepper and paprika powder. Shape the meat mixture into small balls. Lightly oil the steamer basket, then arrange the meatballs over the base. Add the peas to the steamer basket, then place the basket onto the blender jug and cook for 15 minutes/steamer button.
  4. Meanwhile, cook the spaghettini in plenty of boiling, salted water until firm to the bite. Wash, dry and finely chop the sage. Pour the pasta into a colander, leave to drain for a few minutes, then serve with the meatball sauce. Sprinkle with a garnish of chopped sage and Pecorino.


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