• 1 package macaroni 500g
• 450g (1 lb) of veal medium-lean
• 1 beaten egg
• 15 ml (1 tablespoon) chopped parsley
• 30 ml ( 2 tablespoon) chopped chives
• 5 ml (1 teaspoon) chopped garlic
• 60 ml (1/4 cup) breadcrumbs
• 60 ml (1/4 cup) grated Parmesan
• salt and pepper to taste
• 30 ml (2 tablespoons) olive oil

• 1 box of tomato sauce 680ml
• 10 ml (2 c Tea) chopped garlic
• 30 ml ( 2 tablespoons) chopped basil
• 250ml (1 cup) grated Swiss cheese

1. In a saucepan of boiling salted water. Cook pasta al dente. Drain and set aside.
2. In a large pot mix the veal with the egg, herbs, garlic, breadcrumbs, Parmesan and seasoning. Shape of pellets of about 2.5 cm (1 inch) in diameter.
3. Fry the meatballs, until meat has lost its pink. Déposer les boulettes sur du papier absorbant. Put meatballs on paper towels. Preheat oven to 400F.

1. In a large saucepan, boil the tomato sauce with garlic and basil. Remove from heat. Stir in veal meatballs and pasta. Pour this mixture into a gratin dish. Parsemer de fromage râpé. Sprinkle with grated cheese. Bake 20 to 30 minutes until the cheese is grated.

4-6 Servings