Rigatoni
+ Olive & Basilico
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.
You might also like
Salade de Farfalle aux courgettes, feta et pignons
Farfalle
Make recipe
Shawarma de bœuf au tahini, spaghettis Napolitains, biwaz
Spaghetti
Make recipe