You can use any type of pasta you have available. In this recipe, I used short pasta such as penne rigate because it matches perfectly with the consistency of the dish and its shape make it kids-friendly as this dish becomes a family favorite.

SERVE 4

INGREDIENTS:

1 Lb. penne rigate pasta

1/2 Lb. ground meat

2 bay leaves

1 spring of rosemary

1 each small white onion chopped, celery stack chopped, carrot peeled chopped

2 cloves of garlic; 1 crushed and 1 chopped 

2 cups tomato purée

3 tablespoon olive oil

1 egg lightly beaten

1 tablespoon fresh breadcrumb

2 tablespoon chopped parsley leaf 

Salt and freshly ground pepper to taste

Grated Parmesan cheese 

STEPS:

Combine the ground meat, chopped parsley, chopped garlic, beaten egg and breadcrumbs, stir well and season with salt and pepper.

Shape the mixture into small meatballs and set aside.

Heat oil in a pan over medium low heat, then add the onion, celery, carrots and cook for about 5 minutes stirring frequently.

Increase the heat to medium then add the meatballs and cook until lightly brown. Add the tomato purée, rosemary sprig, bay leaves and simmer for for about 30 minutes stirring frequently. Check the seasoning.

Cook the pasta in salted boiling water until al dente, Drain well.

Mix well with the sauce and serve immediately with a drizzle of oil and parmesan cheese.