Pork Meatball Ragu Once Rigatoni

Use pork sausage mince to roll deliciously tasty homemade meatballs.

The ingredient of Pork Meatball Ragu Once Rigatoni

• 1 brown onion harshly roughly grated
• 250g pork sausage mince
• 250g pork mince
• 1 cup 70g lighthearted made with day old fashioned obsolete bread breadcrumbs
• 1 egg lightly whisked
• 1 tbsp finely chopped basil
• 1 tbsp finely chopped oregano
• 1 tbsp olive oil
• 1 brown onion extra finely chopped
• 400g heinz big red tomato soup
• 1 2 cup 125ml water
• 375g rigatoni pasta
• shaved parmesan to benefits
• basil leaves to advance

The Instruction of pork meatball ragu once rigatoni

• combine the onion pork sausage mince pork mince breadcrumbs egg basil and oregano in a large bowl season following salt and pepper roll tablespoonsful of mince mixture into balls and place something like an oven tray place in the fridge for 15 minutes to rest
• heat half the oil in a large frying pan exceeding medium heat accumulate half the meatballs and cook turning for 2 3 minutes or until brown all over transfer to a plate repeat as soon as permanent meatballs
• ensue the other onion to the pan and cook stirring for 5 minutes or until onion softens return the meatballs to the pan subsequently the heinz big red tomato soup and water and cook stirring for 15 minutes or until cooked through
• meanwhile cook the pasta following packet directions until al dente drain well
• increase be credited with the pasta to the meatball fusion and toss to combine divide the pasta accompanied by serving bowls sprinkle taking into consideration parmesan and basil leaves to serve

Nutritions of Pork Meatball Ragu Once Rigatoni

calories: 710 069 calories
calories: 20 grams fat
calories: 6 grams saturated fat
calories: 84 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 43 grams protein
calories: 122 milligrams cholesterol
calories: 522 18 milligrams sodium
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calories: nutritioninformation