Rigatoni + Olive & Basilico

Rigatoni and meatballs


  • 500g minced meat
  • 2 tomatoes
  • 1 onion
  • 1 clove garlic
  • 40g Bacon
  • 6 basil leaves
  • 30g parmesan
  • 400g Panzani Rigatoni
  • 1 jar of Panzani Olive & Basilico sauce
  • Olive oil

Preparations steps

  • 1. Peel, de-seed, and cube the tomatoes. Sauté along with two tablespoons of oil of olive, a sliced onion, a clove of garlic and thin slices of chopped bacon. Cook for 5 minutes, then allow to cool.
  • 2. Stir the mixture in with the ground beef. Mix, salt and pepper. Add the chopped basil and parmesan powder. Mix it together again and make into meatballs.
  • 3. Heat the frying oil up and toss the meatballs in, making sure to brown them on all sides. Place them on a paper towel.
  • 4. Heat the Olive and Basil sauce over a low heat, add the meatballs in the sauce and cook for a few more minutes. Serve warm along with Rigatoni.

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