Cappellini with mincemeat

Cappellini with mincemeat

Ingredients:
2 bulbs
500 g of meat
250 kapellin
olive oil

Preparation:
Small cut onions. Fry on olive oil. Pass meat via the meat grinder. Fry on frying pan together with onions tcheny 10 minutes, periodically stirring slowly. Boil paste in the boiling water about 6 minutes of al-dente. Merge water, lay out paste and from above forcemeat.

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