Rigatoni with tomato and balsamic**

Making the meatballs – In a large bowl, mix the ground meat, shallot, garlic, egg yolk, salt, and pepper. Shape into small meatballs and cook them until golden brown in a pan with 2 tablespoons of olive oil.

Preparing the tomato sauce – Heat 3 tablespoons of olive oil in another pan. Lightly sauté the garlic until golden. Add the tomato sauce, broth, tomato paste, and balsamic vinegar. Let the sauce simmer gently for 15 minutes.

Finishing the sauce – Add the meatballs, red chili, basil, and oregano to the sauce. Let everything simmer gently for another 10 minutes.

Cooking the pasta – Cook the rigatoni in salted water until al dente. Reserve some of the pasta water.

Combining everything – Toss the rigatoni and a little reserved pasta water into the sauce, mixing well.

Serving – Grate Parmigiano Reggiano over the dish, drizzle with a bit of olive oil, and garnish with extra basil leaves.