Filter
Reset
Sort ByRelevance
Stephanie Patterson
Rigatoni with meatballs and a rich vegetable sauce
Pasta with tomato, vegetables and beef balls.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the rigatoni al dente according to the instructions on the package. Drain and drain.
-
Meanwhile, heat the oil in a frying pan and fry the beef balls for 10 min. On medium heat around brown and cooked.
-
In the meantime, heat the oil in a skillet and fry the vegetables from the vegetable pan in 8 minutes on medium heat.
-
After 3 minutes add the peeled tomatoes and possibly the oregano and scoop. Season with pepper and salt.
-
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.
Blogs that might be interesting
-
40 minMain dishsausage, parma ham, sage, crumbly potato, Brussel sprout, olive oil, dry white wine, butter, milk, nutmeg,sprouts stew with parma sausage and white wine sauce -
20 minMain dishmushrooms, onion, sladressing natural, traditional olive oil, Provencal spiced beef strips, fresh cream cheese with herbs, tortilla wrap,mushroom wraps with beef strips -
40 minMain dishRed onions, root, olive oil, Italian, oven frites, fries line, mustard, pecans, arugula,roasted vegetables with mustard sauce -
20 minMain dishsunflower oil, potato slices, garlic, chicken breast, White bread, fresh parsley, baking flour, tapenade of sundried tomatoes,grilled chicken and cauliflower with bread crumbs
Nutrition
690Calories
Sodium0% DV1.220mg
Fat49% DV32g
Protein56% DV28g
Carbs23% DV69g
Fiber24% DV6g
Loved it