300 g/11 oz minced meat 1 sprig fresh flat-leaf parsley, chopped
1/2 clove garlic, chopped 1 egg, lightly beaten
plain flour, for dusting 3 tablespoons olive oil
1 onion, thinly sliced 1 celery stick, chopped
1 carrot, chopped 1 sprig small fresh rosemary, chopped
400 ml/14 fl oz passata 350 g/12 oz rigatoni
25 g/1 oz Parmesan cheese, freshly grated salt and pepper


1.Mix together the minced meat, parsley and garlic in a bowl, then 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 5 minutes, then add the meatballs and increase the heat to medium.
2.Cook until the meatballs are lightly browned all over, then add the passata and season with salt. Reduce the heat, cover and simmer, stirring occasionally, for about 40 minutes.
3.Cook the rigatoni in a large pan of salted, boiling water until al dente, then drain and tip into the pan with the meatballs. Mix well and heat through for 2 minutes. Transfer to a warm serving dish and sprinkle with the Parmesan.

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