Tagliatelle with Meatballs

Here' s another classic which at first might sound difficult to prepare but is very easy and tasty.

Ingredients for 2

250g minced meat
1 spring fresh flat leaf parsley, chopped
1/2 clove garlic chopped.
1 egg lightly beaten or breadcrumbs
plain flour for dusting
3 tbsp olive oil
1 onion sliced
1 celery stick chopped
1 carrod chopped
1 spring small fresh rosemary chopped
350 ml passata
250g rigatoni
Parmesan cheese freshly grated
salt and pepper.

Method

Mix together the minced meat, parsley and garlic in a bowl, then stir in the egg and seaons 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 occasionaly for 5 minutes, then add the meatballs and increase the head to medium.

Cook until the meatballs are lightly browned all over, then add teh passata and season.
reduce the heat, cover and simmer, stirring occasionally for about 40 minutes.

Cook the rigatoni in a large pan of salted water until al dente, then drain and tip into the main with the meatballs. 

Mix well and heat through for 2 mintues. 

Serve with parmesan.