Grind the meat and combine it with the egg, rice flour, pressed garlic, chopped onion, thyme and nutmeg, mixing only until it comes together.

Form the mince into balls with wet hands and fry them in hot olive oil.

Halve the peppers, remove the seeds and stems and place them on a baking tray skin upwards.

Roast at 200 C until the skins are dark and blistered, then leave them to cool, covered if the peel still clings.

Heat the oil in a pan and fry the garlic. Peel the roasted peppers and slice them.

Add the passata, peppers, salt and black pepper to the pan and stew for about 15 minutes.

Cook the rice tagliatelle a couple of minutes short of the time on the packet and drain it.

Serve the meatballs on the pasta, pour the sauce over and finish with fresh basil and sesame seeds.