6 tablespoons of olive oil
300 g of ground beef
100 g of fresh parsley, chopped
80 g of salami, chopped
Salt and pepper to taste
1/2 cup of vegetable broth
2 cooked eggs, chopped
1/2 cup of tomato sauce
350 g of rigatoni pasta
Olive oil to taste
Chopped basil to taste
60 g of grated Parmesan cheese
6 tablespoons of olive oil
300 g of ground beef
100 g of fresh parsley, chopped
80 g of salami, chopped
Salt and pepper to taste
1/2 cup of vegetable broth
2 cooked eggs, chopped
1/2 cup of tomato sauce
350 g of rigatoni pasta
Olive oil to taste
Chopped basil to taste
60 g of grated Parmesan cheese
1
Heat the olive oil in a pan and cook the ground beef
Add the parsley, salami, salt, and pepper
Stir well
2
Let it simmer on low heat for 30 minutes, stirring occasionally, and add the vegetable broth gradually
3
Drain the cooked meat and reserve the sauce that formed at the bottom of the pan
In a baking dish, mix together the cooked meat, eggs, and tomato sauce
4
Preheat the oven to 200°C
Cook the rigatoni pasta in boiling salted water and drain
Rinse it quickly under cold running water
5
Drain again and fill each rigatoni with the meat sauce liberally
6
Place it in a refrigerator greased with butter, drizzle with olive oil and tomato sauce
Sprinkle with basil and Parmesan cheese, then warm it up before serving
7
Sprinkle some more basil on top and serve.
