Rigatoni
+ Olives & Basilic
Rigatoni et boulettes de viande
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500g minced meat
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2 tomatoes
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1 onion
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1 clove garlic
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40g Bacon
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6 basil leaves
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30g parmesan
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400g Panzani Rigatoni
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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.
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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.
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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.
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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.
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