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@rajeshkumarsamaro:

Rajesh kumar
Rajesh kumar
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Region: PK
Thursday 10 September 2026 16:06:42 GMT
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gm34397
gm :
🥰🥰🥰
2026-09-11 01:39:43
1
raju.kumer919
Raju Kumer :
[Red heart][Red heart][Red heart]
2026-09-10 18:24:30
1
raju.kumer919
Raju Kumer :
[Red heart][Red heart][Red heart]
2026-09-10 18:24:30
1
user8658120419534
asim kumar :
🥰🥰🥰
2026-09-10 16:21:20
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mkparmar064
💞 Mk parmar💝 :
🥰🥰🥰
2026-09-10 16:19:19
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nareshkumarnl2
♥️نریش جیوراج💔 دوست❤️‍🩹 :
🥰🥰🥰
2026-09-10 16:36:38
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geno.kolhi902
Geno Kolhi :
🥰🥰🥰
2026-09-10 16:34:54
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munoo.kohli
Munoo Kohli :
[Heartwarming][Heartwarming][Heartwarming]
2026-09-10 18:26:15
1
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#relationships #datenight #couples #Love #connection
#relationships #datenight #couples #Love #connection




#foryou உன்னை விட எனக்கு எதுவும் முக்கியமில்லை 🔥 #TamilLoveStatus #LoveFailureTamil #KadhalStatus #TamilQuotes கவிதைகள்
#foryou உன்னை விட எனக்கு எதுவும் முக்கியமில்லை 🔥 #TamilLoveStatus #LoveFailureTamil #KadhalStatus #TamilQuotes கவிதைகள்
can you tell i like halter tops #auburnpearl
can you tell i like halter tops #auburnpearl
Easy one pan beef and tomato rigatoni Quick recipe is below but as always you can find the full recipe and more on my website at the link in my bio or thechefoutwest,com Or google “thechefoutwest one pan pasta recipe” Ingredients 4 vine tomatoes tops removed ½ cup diced onion 2 cloves garlic minced or grated 1 tablespoon tomato paste ½ lb ground beef 150 - 180 g dry rigatoni Salt to taste 1 teaspoon paprika ½ teaspoon black pepper ½ teaspoon garlic powder ½ - 1 teaspoon dried oregano 1 handful fresh parsley, chopped (plus more for garnish) 1 handful grated parmesan, plus more for garnish Splash of olive oil Instructions Cook pasta: Bring a pot of salted water to a boil and cook 150–180 g rigatoni until al dente, reserving a splash of pasta water before draining. Blister base: Heat a pan with olive oil over medium heat, place 4 tomatoes cut side down, then add ½ cup onion, 2 cloves garlic, and 1 tablespoon tomato paste, cover and cook for about 5 minutes until softened. Sear beef: Add ½ lb ground beef, press it into the pan, and cook covered for about 5 minutes to develop browning. Build sauce: Remove the lid, break up the beef, mash the tomatoes into a sauce, then season with salt, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½–1 teaspoon oregano. Finish sauce: Stir in chopped parsley and grated parmesan, adding a splash of reserved pasta water if needed to loosen. Combine: Add the cooked rigatoni and toss until fully coated. Serve: Transfer to bowls and finish with more parsley and parmesan.
Easy one pan beef and tomato rigatoni Quick recipe is below but as always you can find the full recipe and more on my website at the link in my bio or thechefoutwest,com Or google “thechefoutwest one pan pasta recipe” Ingredients 4 vine tomatoes tops removed ½ cup diced onion 2 cloves garlic minced or grated 1 tablespoon tomato paste ½ lb ground beef 150 - 180 g dry rigatoni Salt to taste 1 teaspoon paprika ½ teaspoon black pepper ½ teaspoon garlic powder ½ - 1 teaspoon dried oregano 1 handful fresh parsley, chopped (plus more for garnish) 1 handful grated parmesan, plus more for garnish Splash of olive oil Instructions Cook pasta: Bring a pot of salted water to a boil and cook 150–180 g rigatoni until al dente, reserving a splash of pasta water before draining. Blister base: Heat a pan with olive oil over medium heat, place 4 tomatoes cut side down, then add ½ cup onion, 2 cloves garlic, and 1 tablespoon tomato paste, cover and cook for about 5 minutes until softened. Sear beef: Add ½ lb ground beef, press it into the pan, and cook covered for about 5 minutes to develop browning. Build sauce: Remove the lid, break up the beef, mash the tomatoes into a sauce, then season with salt, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½–1 teaspoon oregano. Finish sauce: Stir in chopped parsley and grated parmesan, adding a splash of reserved pasta water if needed to loosen. Combine: Add the cooked rigatoni and toss until fully coated. Serve: Transfer to bowls and finish with more parsley and parmesan.

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