This recipe for pasta with meatballs and vegetables in sauce

1. PREPARE THE MEATBALLS: In a large bowl, combine the ground meat with the egg, breadcrumbs, garlic, parsley, Parmesan cheese (if using), paprika, salt, and pepper. Form small, walnut-sized balls. Heat the olive oil in a pan and brown the meatballs on all sides for about 5 minutes. Remove the meatballs and set aside. 2. PREPARE THE VEGETABLE SAUCE: In the same pan, add a tablespoon of olive oil and sauté the garlic for a few seconds. Add the bell peppers, zucchini, and mushrooms, then sauté for 5 minutes until they begin to soften. Stir in the chopped tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Mix well. Return the meatballs to the sauce and simmer over low heat for 15 to 20 minutes, stirring occasionally.

3. COOK THE PASTA AND ASSEMBLE THE DISH: Cook the pasta in a large pot of boiling salted water according to the package instructions. Drain the pasta and add it directly to the pan with the sauce and meatballs. Toss gently to coat the pasta with the sauce. Tips and Tricks: For even more flavorful meatballs, add a little grated cheese to the center of each meatball before shaping them. If you prefer a creamier sauce, add a tablespoon of crème fraîche at the end of cooking. For a spicier touch, stir in a pinch of Espelette pepper or red pepper flakes. Perfect Side: Serve this dish with a green salad and crusty bread.