Thursday, 1 May 2014
OLIVE & ZUCCHINI RIGATONI
500 grams minced meat
3 garlic cloves
1 large tin of crushed tomatoes
1 jar of puréed tomatoes
Italian herbs to taste
Oregano to taste
Olives ( your choice)
Salt and pepper
Dried chili to taste
½ cup of milk Parmesan cheese
Add chopped garlic & stir until garlic softens.
Add tomatoes, puréed tomatoes, olives, herbs, salt and pepper.
Simmer for 30 minutes while cooking Rigatoni pasta.
( I like Rigatoni for this dish as the sauce is quite thin and runs inside the pasta)
I add the sliced zucchini about 15 minutes before serving so they are a little firm.
Stir in the milk and Parmesan cheese to sauce before adding the cooked Rigatoni.
Serve with some French bread. Yum!
Don't forget to go check out Big Daz at his website
Cooking with the Walkers
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