Ingredients
Scale
- 1 cup ground beef
- 1/8 onion, finely chopped
- 1 cup tomato sauce
- 1 cup cooking cream
- 8 meatballs
- 1 tsp chili flakes (add more for an extra spicy option)
- 1 tsp lemon juice
- 1 tsp fresh garlic, finely chopped
- 1 tsp rosemary
- 6 cups rigatoni pasta (or another choice of pasta shells)
- Optional: Tapatio and tabasco sauce for added spice
- Season with salt and pepper to taste
Instructions
- Heat frying pan and add a small amount of oil.
- Add onions and ground beef. Fry over a light heat until beef is browned.
- Meanwhile, cook meatballs at 220 Celsius in the oven. Boil 1 large saucepan of water.
- Drain the fat from the ground beef mixture.
- Add the tomato sauce, chili flakes, lemon juice, fresh garlic, and rosemary. The Tapatio and Tabasco can be added to taste either now or later on. Mix well. Bring to the boil and then reduce to a simmer for 20 minutes.
- Once the water has boiled, add the pasta. Bring to the boil and then reduce to a simmer for approximately 15 minutes.
- After 12-15 minutes, the meatballs will be cooked.
- Add to the tomato and beef mixture. Stir and continue to simmer until the pasta is ready.
- Once the pasta is cooked, drain with a colander. Combine the sauce mix and pasta in a large saucepan. Add salt and pepper (and Tapatio and tabasco) to taste.
- Serve and eat immediately. For an even more indulgent meal, add some grated cheese.