Pasta with Tomatoes and Ground Meat Balls

Ingredients

• 1 sprig thyme
• 1 sprig rosemary
• 1 Shallot
• 2 cloves garlic
• 400 g Millerighe Giganti pasta
• Salt
• 400 g mixed ground meat
• pepper (ground)
• 400 g cherry tomatoes
• 2 tbsp olive oil
• 150 ml Vegetable broth

Instructions

1. 1.

   Wash the herbs, shake dry and finely chop. Peel the shallot and garlic and dice them finely. Cook the pasta in boiling salted water until al dente. Wash the tomatoes. Mix the ground meat with the herbs and season with salt and pepper. In a pan heat the oil and brown the meatballs all over.

2. 2.

   Add the shallot and garlic, sauté briefly until translucent, add the tomatoes and deglaze with broth. Season again with salt and pepper and simmer on medium heat for 6-10 minutes. Taste, drain the pasta, toss it in the sauce, and serve on preheated plates topped with freshly grated Parmesan.