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- Rigatoni with Meatballs
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- Ingredients:
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11 oz (300 grams) minced meat
1 egg, lightly beaten
- 1 onion, thinly sliced
- 1 celery stick, chopped
- 1 carrot, chopped
- 1/2 garlic clove, chopped
- 1 fresh flat-leaf parsley sprig, chopped
Plain flour, for dusting
3 tablespoons extra virgin olive oil
1 small fresh rosemary sprig, chopped
14 fl oz (400 ml) tomato passata
12 oz (350 grams) rigatoni pasta
1 oz (25 grams) Parmigiano cheese, freshly grated
Salt and pepper
Directions:
Mix together the minced meat, parsley and garlic in a bowl.
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- Stir in the egg and season with salt and pepper.
Shape the mixture into small meatballs, dust with flour and set aside.
Heat the olive oil in a pan.
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- Add the onion, celery, carrot and rosemary and cook over a low heat, stirring occasionally, for about 5-7 minutes, then add the meatballs and increase the heat to medium.
Cook until the meatballs are lightly browned all over.
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- Add the tomato passata and season with salt.
Lower the heat, cover and simmer, stirring occasionally, for about 35-40 minutes.
Cook the rigatoni in a large pan of salted, boiling water until 'al dente', then drain and pour into the pan with the meatballs.
Mix well and heat through for another 2 minutes.
Transfer to a warm serving dish and sprinkle with the Parmigiano cheese. Serves 4.
That's it!
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