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Rigatoni with Meatballs
Rigatoni with Meatballs
(Rigatoni con Polpette)
 
 
Ingredients:

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.
 
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.
 
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.
 
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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