Rigatoni with Mini Meatballs and TomatoO Meu Tempero
To make the mini meatballs, dried basil and breadcrumbs are mixed with ground beef and pork and then shaped into small balls. They are simmered in a simple sauce of sauteed onion, wine, and tomato paste until cooked through and the sauce as thickened. Here the boiled pasta is added to the pan with the sauce and tossed to combine, which is the traditional method for finishing pasta in Italy. Sprinkle with cheese to serve.