Creamy Rigatoni With Meatballs - cooking recipe

Ingredients

1 1/2 cups leek, trimmed and sliced
1 tbsp white wine vinegar
2/3 lb ground steak
2 tbsp breadcrumbs
1 None egg
Pinch None paprika
None None 8 oz dreid Rigatoni pasta
1 tbsp olive oil
2 tbsp butter
1/4 cup flour
1 cup milk
1 None tomato, deseeded and chopped

Preparation

Place the leeks in a saucepan, pour in boiling water so they are just covered. Add the white wine vinegar and simmer for 8 mins. Drain, reserve the water, and set aside.
Meanwhile, place the ground steak in a bowl with the breadcrumbs, egg and paprika. Season with salt and freshly ground black pepper. Knead to combine. With wet hands, form into small meatballs.
Cook the pasta according to the packet instructions. Drain.
Heat the oil in a pan, fry the meatballs, turning, for 8 mins. Set aside.
Melt the butter in saucepan over a low heat, add the flour, gradually add 1 cup of the reserved leek water while continually whisking.
Gradually add the milk while continually whisking until you have a thick sauce. Stir through the pasta, leek and meatballs. Cook for 1 min to heat through. Transfer to a serving dish, then scatter over the chopped tomato.