Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4
- - 1 x 1 litre carton Campbell’s Real Stock - Beef
- - 500g beef mince
- - 1 clove garlic, crushed
- - 1 egg, lightly beaten
- - 1 cup dried breadcrumbs
- - 1 tbsp oil
- - 4 tbsp no added salt tomato paste
- - ½ tsp dried rosemary
- - 1 ½ cups risoni pasta
- - 2 ripe tomatoes, diced
- - chopped parsley or basil, to garnish
- - shaved parmesan, to serve
1. Combine ½ cup stock with mince, garlic, egg and breadcrumbs. Roll into balls.
2. Heat oil in a large frying pan. Add meatballs & cook until browned all over. Pour over remaining stock, tomato paste & rosemary. Bring to the boil then reduce heat & cook, covered, for 10 mins, stirring occasionally.
3. Stir in risoni & tomatoes. Cook for 8 mins, uncovered, stirring occasionally, or until pasta is al dente. Garnish with parsley or basil & serve with steamed vegetables and parmesan, if desired.