Meatballs in tomato sauce with "Penne" pasta
Form meatballs from seasoned grounded meat and place them on stainless steel containers.
Insert them into the preheated Retigo convection oven set to 140°C, 20% of moisture and 20 minutes + the second phase, 200°C, hot air for 15 minutes. Separately, prepare the tomato sauce adding the grease from the meat. Serve sauce, then meatballs and pasta.