Albóndigas con passata de tomate

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Albóndigas con passata de tomate. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Albóndigas con passata de tomate is one of the most popular of current trending foods in the world. It is simple, it's quick, it tastes delicious. It's appreciated by millions daily. They're nice and they look fantastic. Albóndigas con passata de tomate is something that I've loved my whole life.

Many things affect the quality of taste from Albóndigas con passata de tomate, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Albóndigas con passata de tomate delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Albóndigas con passata de tomate is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Albóndigas con passata de tomate estimated approx 1h.

To get started with this recipe, we must first prepare a few components. You can cook Albóndigas con passata de tomate using 19 ingredients and 7 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Get to make Albóndigas con passata de tomate:

1. 500 gr. ternera picada
2. 2 dientes ajo
3. 2 rebanadas pan brioche
4. 1 huevo
5. Sal
6. Pimienta
7. 1 bote passata de tomate
8. 1 cucharada tomate concentrado
9. 1/2 cebolla
10. 1 pimiento verde
11. 1 hoja laurel
12. 1 pizca romero
13. 1 pizca tomillo
14. 1/2 caldo de pollo
15. 1 vaso pequeño de vino tinto
16. 1 cucharita azúcar
17. 4 cucharadas harina
18. 2 patatas grandes
19. Aceite de oliva

Instructions to make to make Albóndigas con passata de tomate

1. Poner en un bol grande la carne, un ajo pequeño muy picado, el huevo, las dos rebanadas de pan brioche sin corteza empapadas en agua o leche. Sazonar con sal y pimienta y mezclar bien con las manos hasta que quede una pasta homogénea.
2. Poner en una sartén a calentar 2 dedos de aceite. Poner en un plato hondo la harina. Ir formando las albóndigas, pasarlas por la harina, quitar el exceso de harina y dorar en la sartén 30 segundos por cada lado. No hay que cocinar el interior, solo sellar el exterior.
   Sacar a un plato y reservar.
3. Poner en una olla 2 cucharadas de aceite y sofreír la cebolla, el pimiento verde y un ajo todo bien picado. Cuando esté pochado, añadir el tomate concentrado y sofreír ligeramente. Añadir el laurel, romero y el tomillo. Añadir el vino y dejar evaporar el alcohol. Añadir la passata de tomate y el caldo de pollo. Dejar que hierva durante 20 minutos.
4. En este momento incorporar las albóndigas y dejar hervir otros 20 minutos hasta que la salsa se vaya reduciendo y adquiere una textura melosa. Los últimos minutos reducir el fuego y remover para evitar que se peguen al fondo.
5. Probar y corregir la acidez con un poco de azúcar si es necesario, al igual que el punto de sal.
6. Freír las patatas fritas en cuadrados.
7. Servir una cama de patatas fritas y las albóndigas con la salsa encima. ¡Y a disfrutar!

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