INGREDIENTS

• 500g rigatoni pasta
• 1/3 cup grated fresh parmesan cheese

MEATBALLS

• 1 slice of white bread, chopped
• 1/4 cup milk
• 750g minced beef
• 1 onion, grated
• 1 clove garlic, crushed
• 1/4 cup grated fresh parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• oil for shallow-frying

SAUCE

• 3 bacon rashers, chopped
• 125g butter
• 1/2 cup plain flour
• 1 1/4 liters ( 5 cups ) milk
• 1/4 cup dry white wine
• 1 1/2 tablespoons seeded mustard
• 2 tablespoons chopped fresh chives

HERBED MEATBALL BAKE WITH CREAMY BACON SAUCE METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Combine pasta and meatballs in a greased ovenproof dish ( 10 cup capacity Top with sauce, and sprinkle with cheese. 

Bake, uncovered, in a moderate oven for about 15 minutes or until heated through.

Meatballs: Combine bread and milk in a bowl; stand for 5 minutes. Combine bread mixture, mince, onion, garlic, cheese, and herbs in a bowl; mix well. Roll 2 tablespoons of mixture into a ball, and repeat with the remaining mixture. Shallow - fry meatballs in hot oil until well browned and cooked through; drain on absorbent paper.

Sauce: Add bacon to pan, and cook, stirring, until crisp; remove from pan. Melt butter in a pan, add flour, and stir over heat until bubbling. Remove from heat, stir in milk and wine, and stir over heat until sauce boils and thickens. Stir in mustard, chives, and bacon.

Serves 6.

Note: The recipe can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

Also Read: EASY PASTRAMI ANDPIMIENTO STIR - FRY