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Rigatoni with meatballs (Rigatoni con polpettine) from The Silver Spoon, New Edition (page 354) by Phaidon Press Editors

  • ground beef
  • carrots
  • celery
  • Parmesan cheese
  • rosemary
  • onions
  • parsley
  • rigatoni pasta
  • strained tomatoes

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Notes about this recipe

  • Applepie24 on June 15, 2015

    Passata, not tinned tomatoes. The recipe says that the sauce and meatballs need to cook for 40 min's, which seems too long but isn't. The result is worth it, and it feeds more people than the quantity of ingredients would suggest.

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