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The Silver Spoon, Phaidon Press

Serves 4

• 2 3/4 cups ground meat
• 1 fresh flat-leaf parsley sprig, chopped
• 1/2 garlic clove, chopped
• 1 egg, lightly beaten
• all-purpose flour, for dusting
• 3 tablespoons olive oil
• 1 onion, thinly sliced
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 small fresh rosemary sprig, chopped
• 1 3/4 cups bottled strained tomatoes
• 4 cups rigatoni
• 1/3 cup Parmesan cheese, freshly grated
• salt and pepper

Combine the ground meat, parsley and garlic in a bowl, then stir in the egg and season with salt and pepper.

Shape the mixture into small meatballs, dust with flour and set aside.

Heat the oil in a pan, add the onion, celery, carrot and rosemary and cook over low heat, stirring occasionally, for 5 minutes, then add the meatballs and increase the heat to medium.

Cook until the meatballs are lightly browned all over, then add the strained tomatoes and season with salt.

Lower the heat, cover and simmer, stirring occasionally, for about 40 minutes.

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

Mix well and heat through for 2 minutes.

Transfer to a warm serving dish and sprinkle with the Parmesan.



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