Rigatoni With Meatballs
Recipe first for 4 people based on Minced meat with tomato.
Preparation:
Preparation: In a bowl mix the minced meat with a sprig of minced parsley and half a clove of garlic. Mix with the lightly beaten egg, salt and pepper. Make many small meatballs out of it. Flour them and keep them aside. Heat three tablespoons of oil in a saucepan, brown the thinly sliced onion, a stick of celery, the chopped carrot and rosemary and brown the meatballs. When they are well coloured, add the tomato puree, salt a little, reduce the heat and cook slowly for about 40 minutes with the pan covered, stirring occasionally. Boil the rigatoni in plenty of boiling salted water, drain them al dente and put them in the container with the meatballs. Mix well and keep on the heat for 2 minutes. Transfer to serving dish, sprinkle with grated cheese. Serve. Accompanying wines: Colli Piacentini Gutturnio DOC, Colli Perugini Rosso DOC, Rosa Del Golfo IGT Del Salento.
Ingredients:
Ingredients: 350 G Rigatoni Type Pasta - 300 G Minced Meat - 400 G Tomato Sauce - 1 Egg - Grated Cheese - 1 Carrot - 1 Onion - Rosemary - 1 Stick Celery - 1 Tuft Parsley - 1/2 Clove Garlic - Flour - 3 Spoons Olive Oil - Salt - Pepper
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