|Sieved tomatoes||1500 |
|Rigatoni pasta||540 |
|Olive oil||6 |
Peel sausages and work them out with beaten egg and breadcrumbs, shaping small meatballs.
Finely chop the onion, garlic and carrot and fry them with olive oil in a pan.
Add the meatballs and cook them until browned flaws appear.
Remove the meatballs, add the tomato and cook in the pan for about 20 minutes, stirring occasionally.
Warm up 2 liters of water to boil, then add rock salt (2 tablespoons) and set the pasta.
Drain pasta in the middle of cooking time, set it into an oven pan and add the meatballs, béchamel sauce and mozzarella cheese.
Preheat the oven to 150ºC and cook for about 30-40 minutes.