Rigatoni with meatballs
serves
4
"Pasta is the most popular of Italy’s many culinary delights. Its almost infinite variety means that it can take pride of place on the most sophisticated tables, and also satisfy the need for fast yet tasty food." – Edited extract from The Silver Spoon: Pasta, published by Phaidon Press, $59.95, available now.
Ingredients (13)
- 300g mince meat of your choice (we used pork and beef)
- 1 sprig flat-leaf parsley, chopped
- 1/2 garlic clove, chopped
- 1 large egg, lightly beaten
- Plain flour, to dust
- 2 1/2 tbs extra virgin olive oil
- 1 onion, thinly sliced
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 small sprig rosemary, chopped
- 400ml passata
- 350g rigatoni
- 1/3 cup (25g) grated parmesan
Method
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1.Combine the mince, parsley and garlic in a medium bowl, then stir in the egg, and season with salt flakes and freshly ground black pepper. Shape mixture into small meatballs, dust with flflour and set aside.
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2.Heat the oil in a large, deep frypan, add the onion, celery, carrot and rosemary. Cook over low heat, stirring occasionally, for 5 minutes. Add the meatballs and increase heat to medium. Cook, turning meatballs occasionally, until meatballs are lightly browned all over, add the passata and season with salt flflakes.
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3.Lower heat, cover and simmer, stirring occasionally, for about 40 minutes until reduced and thickened.
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4.Cook the rigatoni in plenty of salted boiling water until al dente, then drain and tip into pan with meatballs. Mix well and heat through for 2 minutes.
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5.Transfer to a warm serving dish and sprinkle with parmesan to serve.
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