Pork Meatball Ragu With Rigatoni

Use pork sausage mince to roll deliciously tasty homemade meatballs.

The ingredient of Pork Meatball Ragu With Rigatoni

• 1 brown onion coarsely grated
• 250g pork sausage mince
• 250g pork mince
• 1 cup 70g fresh made with day old 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 serve
• basil leaves to serve

The Instruction of pork meatball ragu with rigatoni

• combine the onion pork sausage mince pork mince breadcrumbs egg basil and oregano in a large bowl season with salt and pepper roll tablespoonsful of mince mixture into balls and place on an oven tray place in the fridge for 15 minutes to rest
• heat half the oil in a large frying pan over medium heat add half the meatballs and cook turning for 2 3 minutes or until brown all over transfer to a plate repeat with remaining meatballs
• add the extra onion to the pan and cook stirring for 5 minutes or until onion softens return the meatballs to the pan with 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
• add the pasta to the meatball mixture and toss to combine divide the pasta among serving bowls sprinkle with parmesan and basil leaves to serve

Nutritions of Pork Meatball Ragu With Rigatoni

fatContent: 710 069 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 84 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent: n a
cholesterolContent: 43 grams protein
sodiumContent: 122 milligrams cholesterol

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