Rigatoni with Meatballs

New: January 2022

1 lb ground meat (beef, pork, or veal)

1 sprig fresh flat-leaf parsley, chopped

1 garlic clove, chopped

1 egg, lightly beaten

flour, for dusting

3 tbsp olive oil

1 yellow onion, thinly sliced

2 celery sticks, chopped

2 carrots, chopped

1 spring small fresh rosemary, chopped

1 can of crushed tomatoes (794 g)

1 lb rigatoni (dry)

25g Parmesan cheese, 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. 

2. Shape the mixture into small meatballs, dust with flour and set aside. 

3. Heat the oil in a pan, add the onion, celery, carrot and rosemary and cook over a low heat, stirring occasionally, for 5 minutes. 

4. Then add the meatballs and increase the heat to medium. Cook until the meatballs are lightly browned all over, 

5. add the tomatoes and season with salt. Lower the heat, cover and simmer, stirring occasionally, for about 40 minutes. 

6. 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. 

7. Transfer to a warm serving dish and sprinkle with the Parmesan.

From the silver spoon