Rigatoni
+ Olives & Basilic
Rigatoni et boulettes de viande
-
500g minced meat
-
2 tomatoes
-
1 onion
-
1 clove garlic
-
40g Bacon
-
6 basil leaves
-
30g parmesan
-
400g Panzani Rigatoni
-
1. Peel, de-seed, and cube the tomatoes. Sauté along with two tablespoons of oil of olive, a sliced onion, a clove of garlic and thin slices of chopped bacon. Cook for 5 minutes, then allow to cool.
-
2. Stir the mixture in with the ground beef. Mix, salt and pepper. Add the chopped basil and parmesan powder. Mix it together again and make into meatballs.
-
3. Heat the frying oil up and toss the meatballs in, making sure to brown them on all sides. Place them on a paper towel.
-
4. Heat the Olive and Basil sauce over a low heat, add the meatballs in the sauce and cook for a few more minutes. Serve warm along with Rigatoni.
Vous aimerez aussi
Spaghettis sautés à l'ail
Spaghetti
Cuisiner
Tagliatelle aux champignons et parmesan
Tagliatelle
Cuisiner
Salade de Penne Rigate au jambon et aux poivrons
Penne Rigate
Cuisiner
Lasagne au poulet fumé, aubergines et bananes frites
Lasagne
Cuisiner