Rigatoni with meatballs
Instructions
In a bowl mix the ground beef with a sprig of parsley and chopped garlic clove half.
Mix with lightly beaten egg, salt and pepper.
Cut into many small meatballs.
Flour them and keep them aside.
In a pan heat three tablespoons of olive oil, saucepan, heat the onion thinly sliced, a stick of celery, carrot and chopped Rosemary and saucepan, heat the meat patties.
When they're colorful, add the tomato puree, salt, reduce the heat and cook slowly for about 40 minutes in covered saucepan, stirring occasionally.
Cook the rigatoni in boiling salted water to a boil, drain underdone and toss them into the bowl of meatballs.
Mix well and keep on heat for 2 minutes.
Passed on the serving dish, sprinkle with the grated cheese.
Serve.
The accompanying wine: Colli Piacentini DOC Colli Perugini Rosso DOC, Rosa Del Golfo Salento IGT.
Ingredients and dosing for 4 persons
- 350 g of type rigatoni pasta
- 300 g of stuffings
- 400 g of tomato paste
- 1 egg
- Grated cheese
- 1 carrot
- 1 onion
- Rosemary
- 1 costa of celery
- 1 sprig of parsley
- 1/2 clove of garlic
- Flour
- 3 tablespoons of olive oil
- Salt
- Pepper