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Stephanie Patterson
Rigatoni with meatballs and a rich vegetable sauce
Pasta with tomato, vegetables and beef balls.
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Ingredients
Directions
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Cook the rigatoni al dente according to the instructions on the package. Drain and drain.
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Meanwhile, heat the oil in a frying pan and fry the beef balls for 10 min. On medium heat around brown and cooked.
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In the meantime, heat the oil in a skillet and fry the vegetables from the vegetable pan in 8 minutes on medium heat.
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After 3 minutes add the peeled tomatoes and possibly the oregano and scoop. Season with pepper and salt.
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Drain the peppers and cut into strips. Scoop through the sauce and turn off the heat. Spoon the pasta through the sauce and spread the balls over it.
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Nutrition
690Calories
Sodium0% DV1.220mg
Fat49% DV32g
Protein56% DV28g
Carbs23% DV69g
Fiber24% DV6g
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