Thursday, June 23, 2011

Rigatoni with meatballs

Servings Serves: 4 Difficulty ': Easy Preparation time: 45 minutes. INGREDIENTS: 100g. 100g minced veal. of ground pork 1 egg 40gr. grated pecorino cheese, salt and pepper 1 sprig of marjoram 40ml flour breadcrumbs. of extra virgin olive oil 1 can of tomato sauce 6 leaves of basil 360gr. of rigatoni.

PROCEDURE: Mix the two types of ground in a bowl, then add the egg, 20g. pecorino cheese, 1 pinch of salt and pepper and some chopped marjoram. Add a little 'breadcrumbs if the mixture becomes too soft, then with wet hands molded balls of the size of a hazelnut. Lightly flour the meatballs rolling them in a dish with a little flour on the bottom, then fry in hot oil.

When they are golden, drain them and place them with a slotted spoon to drain on paper towels. Simmer the tomato sauce in a saucepan and add the meatballs. Cook over low heat for about 10 minutes, remove from heat and add the chopped basil leaves. Meanwhile, cook the rigatoni in a pan of salted water, drain and place in a bowl.

Toss with the sauce and the meatballs, mix well and serve with grated pecorino other apart.

TIP If you do not have at home a jar of homemade tomato sauce, use canned tomatoes. Cook them with browned garlic, let them simmer for twenty minutes and profumateli with the chopped basil.

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