Bring a large pot of water to a boil and add a pinch of salt.
Meanwhile, in a large skillet, heat 250 ml olive oil and chipotle sauce on medium heat.
Add the tomato puree, beef stock, salt and pepper and cover until boiling and reserve.
In a large bowl, combine ground beef, salt, pepper, cumin, eggs, garlic and bread crumbs.
Mix these ingredients into the meat and begin forming quarter-sized balls; place a small piece of Manchego cheese in center before completing each meatball. Make 12-14 small balls.
Cook the pasta as directed.
Bring a large saucepan to medium heat, add olive oil and fry each meatball until golden in color. Once all the meatballs are ready, add them to the chipotle-tomato broth.
Drain pasta, add to the meatball chipotle-tomato broth and serve with parmesan cheese. Enjoy!